Chicken with Mole Sauce

Yield: 6 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1/2 teaspoon sesame seed)
Source: Cooking Light Magazine, October 1996
Comments from a CA Kitchen: This is not the Cooking Light version of authentic chicken mole. For that (based on reading the recipe) you want the chicken mole enchiladas, which requires a lot of time to prepare. This is a fast but satisfying version (I made it without the liquid smoke), and a good point bargain. Served with a salad of arugula/oranges/red onion and two thin corn tortillas each (1 point for two). Next time I will use thighs (!) as I wanted the chicken to be more moist.


6 (4-ounce) boned, skinned chicken breast halves
1/2 teaspoon salt, divided
Cooking spray
1/4 cup chopped onion
1 tablespoon minced jalapeño pepper
2 garlic cloves, minced
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3 tablespoons blanched almonds, toasted
1 (6-inch) day-old corn tortilla, broken into pieces
1 (8 1/2-ounce) can whole tomatoes, undrained
Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
3/4 ounce sweet baking chocolate
1/4 cup water
1 tablespoon sesame seeds, toasted
Cilantro sprigs (optional)


  1. Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.
  2. Add onion, jalapeño pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.
  3. Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.
  4. Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.
  5. Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.


Healthy Units: 4 per serving
CALORIES 206 (27% from fat); FAT 6.2g (satfat 1.5g, monofat 2.7g, polyfat 1.4g); PROTEIN 28.5g; CARBOHYDRATE 9g; FIBER 1.6g; CHOLESTEROL 66mg; IRON 1.9mg; SODIUM 347mg; CALCIUM 70mg;

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