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Recipe submitted by Linda Kalmar, Midvale, UT

Taos Chicken Molé

4 boneless, skinless chicken breast halves
2 tablespoons olive oil
2/3 cup prepared tomato/pepper salsa
1 cup white bread crumbs
1 tablespoon, plus 1/2 teaspoon taco seasoning mix
1 teaspoon brown sugar
Sautéed red, green and yellow pepper strips
2 teaspoons unsweetened cocoa powder, divided use
1 tablespoon, plus 1 teaspoon, finely chopped fresh sage, divided use

1. 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.
2. In large heavy frypan, 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.
3. In small saucepan, place salsa, 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.
4. Remove chicken from frypan 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.