Recipes:
# Chicken Mole
## INGREDIENTS
6 skinless, boneless chicken breasts (4 ounces each)
4 tablespoons chicken broth or water
1 (8-ounce) can tomato sauce
1/2 cup salsa
1/4 cup red wine or unsweetened grape juice
1 1/2 teaspoons Worcestershire sauce
2 cloves garlic, minced
5 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon allspice
SERVES 6
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## Make Ahead
The mole sauce in step 3 can be prepared up to 24 hours in advance. Just add to step 4 when ready.
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## VARIATION
For a spicier flavor, add 1 teaspoon chili powder to the mole sauce.
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### 1
Pound chicken to 1/2-inch thickness. Spray large skillet with nonstick cooking spray. Preheat over medium-high heat.
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### 2
Add chicken to skillet. Brown lightly on both sides. Add a small amount of broth if necessary to prevent overbrowning.
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### 3
Combine tomato sauce, salsa, red wine, Worcestershire sauce, garlic, cocoa powder, cumin, paprika and allspice in bowl; mix well.
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### 4
Pour mole sauce over chicken. Bring mixture to a boil and reduce heat. Simmer, covered, for 10 minutes or until chicken is cooked through.
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## Make It Quicker
• To pound the chicken to an even thickness, remove the piece of meat attached at the tail-end of the inside of the breast meat and reserve for another recipe. Place the remaining breast between 2 sheets of plastic wrap; gently pound with the bottom of a small cast-iron skillet.
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