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Ingredientes
- 1 Tbsp. Sesame seeds
- 1 lrg Onion, minced
- 4 x Cloves garlic, chopped
- 1 sm Very ripe banana, minced
- 1/4 c. Prunes, minced, pitted
- 2 tsp Raisins
- 1 Tbsp. Creamy peanut butter
- 5 Tbsp. Unsweetened cocoa pwdr
- 3 Tbsp. Chili pwdr
- 2 tsp Sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Coriander
- 1/8 tsp Cloves
- 1/8 tsp Anise seeds, crushed
- 2 c. Low-sodium chicken broth
- 6 ounce Tomato paste
- 8 x Skinless boneless chicken Breast halves, ( 6-ounce each)
- 2 Tbsp. Mild jalapeno jelly, melted Or possibly 2 Tablespoons apple jelly, melted And mixed with 1/16 tsp Grnd red pepper Salt Lime wedges
Direcciones
- Toast sesame seeds in a wide nonstick frying pan over medium heat till golden brown (about 4 min), stirring often. Transfer to a bowl; set aside.
- To pan, add in onion, garlic, banana, prunes, raisins, peanut butter and 3 Tbsp. water. Cook over medium heat, stirring often, till mix is richly browned (10-15 min); if pan appears dry, add in 1 Tbsp. of water at a time. Stir in cocoa, chili pwdr, sugar, cinnamon, corinader, cumin, cloves, anise seeds, and 3/4 c. of the broth. Bring mix to a boil over medium-high heat.
- Transfer onion mix to a food processor or possibly blender and add in tomato paste, 2 tsp. of the sesame seeds, and a little of the remaining broth. Whirl till smoothly pureed; then stir in remaining broth. Cover and keep hot.
- Or possibly, if made ahead, let cold; then cover and chill for up to 3 days.
- Reheat before continuing.
- While onion mix is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add in 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 till meat is thickest part is no longer pink; cut to test (12 to min).
- To serve, spoon some of the hot mole sauce onto dinner plates; top with chicken, then more mole sauce. Sprinkle with remaining 1 tsp. sesame seeds. Season to taste with salt; serve with lime wedges.
- Low-Fat Mexican - Sunset Books -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 164 | |
| Calories from Fat 30 | 18% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 257mg | 11% |
| Potassium 553mg | 16% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.58g | 7% |
| Protein 14.88g | 24% |
