Mexican Chicken Mole

Name: Mexican Chicken Mole
Ingredients: 4 boneless, skinned chicken breast halves (1 lb.); 2 tsp. olive oil; 1 carrot, thinly sliced; 1 stalk celery, thinly sliced; 1 medium-size onion, slivered; 1 Tbsp. chili powder; 1 (8 oz.) can tomato sauce; 1/2 c. low-salt chicken broth; 2 tsp. breakfast cocoa mix; 1/4 tsp. sugar; 1/4 tsp. cinnamon; pinch of pepper; 1 Tbsp. chopped almonds

13 ingredients

9 steps

Ingredients

4 boneless, skinned chicken breast halves (1 lb.)
2 tsp. olive oil
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 medium-size onion, slivered
1 Tbsp. chili powder
1 (8 oz.) can tomato sauce
1/2 c. low-salt chicken broth
2 tsp. breakfast cocoa mix
1/4 tsp. sugar
1/4 tsp. cinnamon
pinch of pepper
1 Tbsp. chopped almonds

Directions

1

Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat.
2

Remove.
3

Add remaining oil, carrot, celery and onion to skillet; saute until tender.
4

Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon.
5

Bring to boiling.
6

Add chicken.
7

Lower heat and simmer, covered, 12 minutes or until tender.
8

Sprinkle with almonds.
9

Makes 4 servings.