Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 x dry New Mexico peppers or possibly dry pasilla peppers
- 1/4 c. minced onion
- 3 clv garlic, minced
- 1 Tbsp. veg. oil
- 1 1/2 ounce Mexican-style sweet chocolate or possibly semisweet chocolate, minced (about 3 Tbsp.)
- 4 x 4-oz skinless, boneless chicken breast halves
- 1 sm avocado, halved, seeded, peeled, and mashed
- 2 Tbsp. light mayonnaise dressing
- 1/8 tsp salt
- 1/4 tsp grnd red pepper (optional)
- 2 x bolitos, bollilos, or possibly other Mexican rolls or possibly hard rolls, approx 6 inches in diameter, split Baby romaine or possibly other green lettuce leaves Tomato slices
- 1/2 med papaya, peeled, seeded, and sliced
Direcciones
- 1. For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside. In a large skillet cook onion and garlic in warm oil over medium-high heat for 4 to 5 min or possibly till onions are brown. Add in the dry peppers and 1/2 c. water; reduce heat and stir in chocolate.
- 2. Cook and stir over medium heat, uncovered, for 3 to 5 min or possibly till thickened and bubbly. Cold slightly. Transfer mix to a food processor bowl or possibly blender container; cover and process or possibly blend till a smooth paste. Set aside to cold.
- Reserve 1 to 2 Tbsp. mole.
- 3. Season chicken with salt, if you like. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
- 4. Rub the outside of each breast with reserved mole. Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 min or possibly till tender and no longer pink, turning once halfway through. Cover and chill.
- 5. In a small bowl stir together avocado, light mayonnaise dressing, salt, and the grnd red pepper, if you like. Slice chicken into 1/4- to 1/2-inch-thick slices. Spread avocado mix on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya. Serve open-faced.
- Makes 4 sandwiches.
- Make-Ahead Tip: Up to 8 hrs ahead, prepare and grill the chicken. Cover and refrigeratetill ready to serve.
- Prep Time: 30 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 130 | 55% |
| Total Fat 14.65g | 18% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.11g | |
| Cholesterol 43mg | 14% |
| Sodium 165mg | 7% |
| Potassium 508mg | 15% |
| Total Carbs 8.75g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.09g | 1% |
| Protein 18.52g | 30% |
