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Mole Poblano


3 Whole chicken breasts, split Boned and skinned
2 Tablespoons Vegetable oil
1 can 15 oz tomato sauce
1/2 cup Picante sauce
4 teaspoons Cocoa, unsweetened
1 teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1/2 teaspoon Garlic salt
Dash of ground cloves, Nutmeg and allspice

Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.

Yield: 6 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.