Nutrition per serving may change if servings are adjusted.
2 dried ancho or pasilla chile peppers or ¼ teaspoon crushed red pepper flakes
¼ cup water
6 skinless, boneless chicken breast halves (about 2 pounds total)
¾ teaspoon salt, divided
¼ teaspoon ground pepper
1 medium tomato, cut up
1 onion, cut up
⅓ cup pumpkin seeds or blanched almonds, toasted (see Tip), plus more for garnish
¼ cup reduced-sodium chicken broth
2 cloves garlic
½ teaspoon granulated sugar
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
Warmed flour tortillas (optional)
Lime wedges (optional)
Cut up chile peppers (if using); discard stems and seeds. Combine the chile peppers and the water in a small saucepan. Bring to boiling; remove from heat. Let the peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)
Arrange chicken in a large skillet; add a small amount of water. Sprinkle the chicken with ¼ teaspoon salt and the ground pepper. Bring the water to boiling; reduce heat. Cover and simmer for about 12 minutes or until the chicken is tender and no longer pink.
Meanwhile, for sauce, combine the chile peppers (or red pepper flakes, if using), tomato, onion, ⅓ cup pumpkin seeds (or almonds), the chicken broth, garlic, sugar, the remaining ½ teaspoon salt, the coriander, and cinnamon in a blender or food processor. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.
To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Serving size: 1 chicken breast half and ⅓ cup mole
233 calories;8 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 34 g protein; 19 mcg folate; 84 mg cholesterol; 2 g sugars; 0 g added sugars; 1,352 IU vitamin A; 5 mg vitamin C; 32 mg calcium; 2 mg iron; 392 mg sodium; 535 mg potassium