Taos Chicken Molé
This terrific recipe for Taos Chicken Mole was submitted by Linda Kalmar of Midvale, Utah.
1 cup white bread crumbs
1 tablespoon, plus 1/2 teaspoon taco seasoning mix
2 teaspoons unsweetened cocoa powder - divided use
1 tablespoon, plus 1 teaspoon, finely chopped fresh sage - divided use
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
2/3 cup prepared tomato/chile pepper salsa
1 teaspoon brown sugar, packed
Sautéed red, green and yellow pepper strips for garnish
- In plastic bag, mix together bread crumbs, 1 tablespoon of the taco seasoning mix, 1 teaspoon cocoa powder and 1 tablespoon sage. Add chicken and shake until each piece is well coated.
- In large heavy skillet, place oil and heat to medium temperature. Add chicken and sauté, turning, about 6 minutes, or until brown on both sides. Cover and cook about 25 minutes or until fork can be inserted in chicken with ease.
- In small saucepan, place salsa, brown sugar, remaining 1 teaspoon cocoa powder and remaining 1 teaspoon sage. Heat on low temperature and simmer 2 minutes. Cover and reduce heat to warm.
- Remove chicken from skillet to warm plate and top with sauce. Garnish with pepper strips.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.