Recipe - Jalapeno Chicken With Mole Poblano

NORMA WRENN
1 tablespoon Sesame seeds
1 lg Onion; chopped
4 Cloves garlic; minced
1 small Very ripe banana; chopped
One fourth cup Prunes; chopped; pitted
2 teaspoon Raisins
1 tablespoon Creamy peanut butter
5 tablespoon Unsweetened cocoa powder
3 tablespoon Chili powder
2 teaspoon Sugar
One half teaspoon Cinnamon
1/8 teaspoon Coriander
1/8 teaspoon Cloves
1/8 teaspoon Anise seeds; crushed
2 cup Lowsodium chicken broth
6 ounce Tomato paste
8 Skinless boneless chicken
Breast halves; ( 6oz each)
2 tablespoon Mild jalapeno jelly; melted
Or 2 T apple jelly, melted
And mixed with 1/16 tsp
Ground red pepper
Salt
Lime wedges

Toast sesame seeds in a wide nonstick frying pan over medium heat until
golden (about 4 minutes), stirring often. Transfer to a bowl; set aside.

To pan, add onion, garlic, banana, prunes, raisins, peanut butter and 3
tablespoons water. Cook over medium heat, stirring often, until mixture is
richly browned (1015 minutes); if pan appears dry, add 1 tablespoon of
water at a time. Stir in cocoa, chili powder, sugar, cinnamon, corinader,
cumin, cloves, anise seeds, and Three fourths cup of the broth. Bring mixture to a
boil over mediumhigh heat.

Transfer onion mixture to a food processor or blender and add tomato paste,
2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl
until smoothly pureed; then stir in remaining broth. Cover and keep warm.
Or, if made ahead, let cool; then cover and refrigerate for up to 3 days.
Reheat before continuing.

While onion mixture is browning, rinse chicken and pat dry. Place jelly in
a bowl and stir to soften; add chicken and mix to coat. Then place chicken
in a lightly oiled 10by15inch rimmed baking pan. Bake in a 450 degree
oven until meat is thickest part is no longer pink; cut to test (12 to
minutes).

To serve, spoon some of the warm mole sauce onto dinner plates; top with
chicken, then more mole sauce. Sprinkle with remaining 1 teaspoon sesame
seeds. Season to taste with salt; serve with lime wedges.

Per serving: 267 calories (18% from fat) 33 g protein 23 g carbohydrates 6
g total fat (1g sat fat) 74 mg cholesterol 305 mg sodium

LowFat Mexican Sunset Books ISBN 037602478X
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998