| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-Mex | Poultry, Tex-mex, Low-fat, Sauces | 8 | Servings |
INGREDIENTS
| 1 | tb | Sesame seeds |
| 1 | lg | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 1 | sm | Very ripe banana; chopped |
| 1/4 | c | Prunes; chopped; pitted |
| 2 | ts | Raisins |
| 1 | tb | Creamy peanut butter |
| 5 | tb | Unsweetened cocoa powder |
| 3 | tb | Chili powder |
| 2 | ts | Sugar |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Coriander |
| 1/8 | ts | Cloves |
| 1/8 | ts | Anise seeds; crushed |
| 2 | c | Low-sodium chicken broth |
| 6 | oz | Tomato paste |
| 8 | Skinless boneless chicken Breast halves; ( 6-oz each) | |
| 2 | tb | Mild jalapeno jelly; melted Or 2 T apple jelly, melted And mixed with 1/16 tsp Ground red pepper |
| Salt | ||
| Lime wedges |
INSTRUCTIONS
NORMA WRENN Toast sesame seeds in a wide nonstick frying pan over medium heat until golden (about 4 minutes), stirring often. Transfer to a bowl; set aside. To pan, add onion, garlic, banana, prunes, raisins, peanut butter and 3 tablespoons water. Cook over medium heat, stirring often, until mixture is richly browned (10-15 minutes); if pan appears dry, add 1 tablespoon of water at a time. Stir in cocoa, chili powder, sugar, cinnamon, corinader, cumin, cloves, anise seeds, and 3/4 cup of the broth. Bring mixture to a boil over medium-high heat. Transfer onion mixture to a food processor or blender and add tomato paste, 2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl until smoothly pureed; then stir in remaining broth. Cover and keep warm. Or, if made ahead, let cool; then cover and refrigerate for up to 3 days. Reheat before continuing. While onion mixture is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add chicken and mix to coat. Then place chicken in a lightly oiled 10-by-15-inch rimmed baking pan. Bake in a 450 degree oven until meat is thickest part is no longer pink; cut to test (12 to minutes). To serve, spoon some of the warm mole sauce onto dinner plates; top with chicken, then more mole sauce. Sprinkle with remaining 1 teaspoon sesame seeds. Season to taste with salt; serve with lime wedges. Per serving: 267 calories (18% from fat) 33 g protein 23 g carbohydrates 6 g total fat (1g sat fat) 74 mg cholesterol 305 mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-376-02478-X Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25, 1998
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