Mole is a spicy, rich Mexican sauce consisting of nuts, seeds, spices, chocolate, and peppers. This is a modified low fat version. Serve this dish with rice.
6 chicken breast halves skin off
1/2 teaspoon salt - divided
vegetable cooking spray
1/4 cup onion - chopped
1 tablespoon jalapeno pepper - minced
2 garlic cloves - minced
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
3 tablespoons blanched almonds - toasted
1 6 inch corn tortillas - broken up
8 1/2 ounces canned tomatoes - undrained
dash barbecue sauce
3/4 ounce chocolate
1/4 cup water
1 tablespoon sesame seeds - toasted
Salt (using half of the salt) chicken breasts. Coat a large nonstick skillet with cooking spray; place over medium high heat, until hot. Add chicken; cook until done (4 minutes on each side). Set chicken aside; keep warm.
Cook onion, jalapeno, pepper, and garlic, in the same skillet until tender (3 minutes). Add cinnamon, chili powder, cumin, and all spice. Cook 1 minute longer. Take off of heat.
In a food processor (using knife blade), finely grind almonds and tortillas. Add onion mixture, remaining half of salt, tomatoes, and barbecue sauce. Process until smooth.
Return mixture to skillet. Add chocolate. Over low heat, cook until chocolate melts. Add water. Cook until heated through, stirring frequently. Spoon sauce over chicken and sprinkle with sesame seeds.
Calories: 201 Calories From Fat: 27%
Protein: 28g Carbohydrate: 9g
Cholesterol: 65mg Sodium: 348mg