Mole Poblano
Serves 6
Published in: Texas Recipes
3 whole chicken breasts -- split
Boned and skinned
2 tablespoons Vegetable oil
1 ounces can tomato sauce
1/2 cup Picante sauce
4 teaspoons Cocoa -- unsweetened
1 teaspoons Ground cumin
1 teaspoons Oregano leaves -- crushed
1/2 teaspoons Garlic salt
1 dash gound 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.
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