Chicken With Mole Sauce
|Skinned boned chicken breast halves||24 Ounce (6 Pieces, 4 Ounce Each)|
|Salt||1⁄2 Teaspoon, divided|
|Vegetable cooking spray||1|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Minced jalapeno chili||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground cinnamon||1 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Blanched almonds||3 Tablespoon, toasted|
|6 inch corn tortilla||1 , broken into pieces|
|Canned whole tomatoes||8 1⁄2 Ounce, undrained (1 Can)|
|Barbecue smoked seasoning||1 Dash (Such As Hickory Liquid Smoke)|
|Sweet baking chocolate||3⁄4 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Sesame seeds||1 Tablespoon, toasted|
Sprinkle chicken with 1/4 teaspoon salt.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done.
Remove chicken from pan.
Set aside; keep warm.
Add onion, jalapeno pepper, and garlic to skillet; cook 3 minutes or until tender.
Add cinnamon and next 4 ingredients.
Cook 1 minute; set aside.
Place almonds and tortilla pieces in a food processor.
Process until finely ground.
Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and smoked seasoning; process until smooth.
Return mixture to skillet.
Add chocolate; cook over low heat until chocolate melts.
Add water; cook until thoroughly heated, stirring frequently.
Spoon sauce over chicken; sprinkle with sesame seeds.