Quick Chicken In Mole Sauce

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Chicken mole is traditionally a slow cooked dish but this version speeds up the process without sacrificing flavor in the savory chocolate-tomato sauce.

serves/makes:

ready in:
under 30 minutes

ingredients

2 tablespoons vegetable oil
6 boneless skinless chicken breast halves, pounded 1/2-inch thick
1 can (16 ounce size) tomato sauce
1/2 cup picante sauce
4 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 dash ground cloves
1 dash ground nutmeg
1 dash ground allspice
sesame seeds, optional

directions

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes per side. Drain off any excess grease.

Combine the tomato sauce, picante sauce, cocoa powder, cumin, oregano, garlic salt, cloves, nutmeg, and allspice in a bowl. Pour over the chicken in the skillet.

Bring the sauce to a boil then reduce the heat to a simmer. Cover the skillet and let the chicken cook for 10 minutes.

Remove the chicken to a serving plate and cover with foil.

Continue to cook the sauce, stirring frequently, until the sauce thickens, about 5 more minutes.

Return the chicken to the skillet and coat in the sauce. Cook until the chicken is done. Serve the chicken coated in the sauce and sprinkled with sesame seeds, if desired.

nutrition data

203 calories, 6 grams fat, 7 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.

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