Lunch: Mexican Mole Chicken

Create a version of this Mexican classic in mere minutes, kicking up plain tomato sauce with chili powder, unsweetened cocoa powder, garlic and cumin, and topping it off with toasted pumpkin seeds.

Ingredients

2 tbsp. flour
1/4 tsp. salt
4 skinless, boneless chicken-breast halves
2 1/2 tsp. oil
1/4 c. hulled raw pumpkin seeds or slivered almonds
1 can tomato sauce
1 tbsp. each chili powder and unsweetened cocoa powder
2 tsp. minced garlic
1 tsp. ground cumin

Instructions

Mix flour and salt in a plastic food bag. Add chicken and shake to coat.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 5 minutes or until golden and meat is opaque at center. Remove to serving plate.
Heat remaining oil in skillet over medium heat. Add pumpkin seeds and sauté 30 to 60 seconds until toasted. Remove to a small bowl.
Put remaining ingredients in skillet. Bring to a gentle boil and, stirring often, cook 5 minutes or until slightly thickened. Spoon over chicken. Sprinkle with pumpkin seeds. To make breasts uniformly thick for even cooking, place them smooth side down and pull off the tenderloin strip (also called tender) on top. Freeze strips for future dinners.

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