Chicken With Mole Sauce and Citrus Salad

Roasted Chicken With Mole Sauce and Citrus Salad
Christopher Baker
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
store-bought enchilada sauce
1
ounce
unsweetened chocolate, chopped
1
cup
raisins
3
tablespoons
olive oil
4
6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
2
tablespoons
red wine vinegar
2
bunches watercress, thick stems removed
1
orange, peeled and sliced
1/4
small red onion, thinly sliced
toasted sesame seeds, for serving

Directions

  1. Heat oven to 400° F., Combine the enchilada sauce, chocolate, and raisins in a microwave-safe bowl; microwave until the chocolate is melted, 1 to 2 minutes. Transfer to a blender, add ¼ cup water, and process until very smooth.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes.
  3. Add the mole sauce and turn the chicken to coat. Transfer to oven and roast, browned-side up, until cooked through, 12 to 14 minutes.
  4. Meanwhile, combine the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl, Add the watercress, orange, and onion and toss to combine.
  5. Serve the salad with the chicken and mole sauce and sprinkle with the sesame seeds.
Charlyne Mattox
September 2011

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 94 mg
  • Sodium 767 mg
  • Protein 39 g
  • Carbohydrate 40 g
  • Sugar 26 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 183 mg
What does this mean? See Nutrition 101.

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