| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Ancho or pasilla peppers* |
| 1/4 |
c |
Water |
| 2 |
lb |
Chicken breasts* |
| 1/4 |
c |
Chicken broth |
| 1 |
md |
Tomato, cut up |
| 1 |
md |
Onion, cut up |
|
|
Salt & pepper |
| 1/3 |
c |
Pumpkin seeds* |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
|
|
Fresh cilantro, sliced nuts; |
|
|
Chopped tomato; flour |
|
|
Tortillas, warmed. |
INSTRUCTIONS
GARNISH
Directions are for cooking in Microwave oven.
*Use dried peppers *OR* 1/4 ts curshed red pepper flakes. *Chicken: 3 whole
medium breasts, skinned, bonned and halved lengthwise. *You may substitute
blanched almonds for the pumpkin seeds. Whichever you use should be
toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1
Cup glass measure combine peppers and water. Micro-cook uncovered on high
power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes;
drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking
dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on
high (100%) power 8 to 10 minutes or until no longer pink, rearranging
once. For sauce, in a blender container combine, broth, tomato, onion,
seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend
till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas
measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring
once. Serve with sauce and listed garnishes. Nutrition per serving: 196
calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264
mg sodium; 341 mg potassium; 1 g fiber.
SOURCE: Better Homes and Gardens, 10/90 issue. Formatted for MM by Lynne
(Kakeladi) Sammon, Visalia, CA 10/96
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 3, 1998
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