Diabetic SIMPLE CHICKEN MOLE

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Diabetic SIMPLE CHICKEN MOLE

Yield: 4 servings

Print: http://diabeticgourmet.com/recipes/html/686.shtml

In a Mexican mole sauce, the chocolate isn't even sweetened.

Sliced red peppers, sauteed onions and grated carrots are

delicious accompaniments for this chicken with chocolatey sauce.

Ingredients

- 1 Tbsp. plus 1 tsp. olive oil

- 4 boneless skinless chicken breast halves, about 3 oz. each

- 1/4 cup chopped onion

- 1 clove minced garlic

- 1/4 tsp. ground cumin

- 1/4 tsp. ground coriander

- 1-1/2 tsp. unsweetened cocoa powder

- 1/2 tsp. chipotle or regular chili powder

- 1/4 cup no-sodium diced tomatoes with juice

- 2 Tbsp. sliced almonds, toasted for 3-4 minutes

- 2 Tbsp. raisins

- 1/2 cup plus 2 Tbsp. fat-free, reduced-sodium

chicken broth, plus more if needed

- Salt, to taste

- 2 Tbsp. chopped cilantro, for garnish

Directions

Preheat oven to 200 degrees.

In large skillet, heat tablespoon of olive oil over medium

heat. Add chicken to pan and saute, turning once, until

cooked through, about 4-6 minutes per side. Transfer to a

plate, cover with foil and place in oven to keep warm.

Add remaining oil to pan. Add onion to skillet and saute

for 3 minutes or until translucent. Add garlic and cook for

another 30 seconds. Add cumin, coriander, cocoa powder and

chili powder, stirring to coat onions well. Add tomatoes,

almonds, raisins, broth and salt. Bring to boil then reduce

heat and simmer for 10 minutes.

Transfer to blender and puree until smooth, adding

more chicken broth if needed, for desired consistency.

Place chicken on serving dish and pour sauce over top.

Garnish with cilantro and serve.

Nutritional Information Per Serving:

Calories: 180; Protein: 21 g; Sodium: 280 mg; Fat: 8 g;

Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar