MEXICAN CHICKEN MOLE

INGREDIENTS

6 chicken breast halves, skinless and boneless

1/2 tsp salt (divided in half)

1/4 cup onion, chopped

1 Tbsp. jalapeno pepper, minced

2 cloves garlic, minced

1 tsp ground cinnamon

3/4 tsp chili powder

1/4 tsp ground cumin

1/8 tsp ground allspice

3 tsp blanched almonds, toasted

1 6-inch corn tortilla, broken up

8 1/2 oz. canned tomatoes, undrained

dash barbecue smoked seasoning

3/4 oz. chocolate

1/4 cup water or chicken stock (use low sodium chicken stock)

1 Tbsp sesame seeds, toasted

 vegetable cooking spray

DIRECTIONS

Salt (using half of the salt) the chicken breasts.

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.

Add chicken; cook until done about 4 minutes on each side.

Remove chicken from skillet, set aside, and keep warm.

Coat the skillet again with spray and cook onion, jalapeno, pepper, and garlic, in the same skillet until tender (3 minutes).

Add cinnamon, chili powder, cumin, and all spice and cook 1 minute longer. Remove from heat.

In a food processor (using knife blade), finely grind almonds and tortillas.

Add onion mixture, remaining half of salt, tomatoes, and barbecue sauce to the food processor. Process until smooth.

Return mixture to skillet.

Add chocolate.

Cook mixture over low heat until chocolate melts.

Add water or chicken stock.

Cook until heated through, stirring frequently.

Spoon sauce over chicken and sprinkle with sesame seeds.

Serve with Mexican (spicy) rice

SERVES: 6

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