The creamy mole sauce that tops each tender chicken breast boasts a depth of flavor that is reason enough to have this Easy Chicken Mole make a dinnertime appearance soon.
8
Servings
16
Ingredients
0
Comments
Ingredients
- 4 individual Ancho Chile, Dried
- 2 teaspoons Olive Oil
- 2 ½ cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- ¼ cups crush Tostada Shells
- 2 cups Chicken Broth/Stock
- 7 tablespoons Almond Butter
- 1 teaspoon Oregano, Dried
- 1 teaspoon Cumin
- ½ teaspoons Salt #1
- ¼ teaspoons Black Pepper #1
- 13 ounces Chocolate Discs, Mexican
- 3 pounds Chicken, Boneless Breasts
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt #2
- ¼ teaspoons Black Pepper #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
- Drain chiles and cut in half. Remove the stems and seeds. Set aside.
- Heat olive oil in a large skillet. Add onions and saute 4-5 minutes until tender.
- Add garlic and saute 1-2 more minutes until fragrant and remove from heat.
- Place tostadas in a blender or food processor and pulse until coarsely ground.
- Add to blender/food processor chiles, cooked onions and garlic, chicken broth, almond butter, oregano, and cumin. Process until smooth.
- Pour mole mixture into a large sauce pan. Season with salt and pepper and cook over medium high heat for about 10 minutes.
- Reduce heat to medium low. Break up chocolate disks and stir into the mixture until melted and smooth.
- Simmer another 15 minutes.
- Meanwhile, cut chicken breasts in half. Place between two sheets of parchment paper or plastic wrap and pound thin with a kitchen mallet.
- Season chicken with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet. Add chicken (in batches if necessary) and cook about 5 minutes per side or until cooked through.
- Pour mole sauce over each piece of chicken and serve.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 6 oz chicken w/ sauce Amount Per Serving
- Calories
- 561
- Total Fat
- 22g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 125mg
- Sodium
- 582mg
- Total Carbohydrates
- 49g
- Fiber
- 2g
- Sugar
- 34g
- Protein
- 45g
- WW Freestyle
- 15