Chicken With Mole Sauce

• 6 (4-ounce) boned, skinned chicken breast halves
• 1/2 teaspoon salt, divided
• Cooking spray
• 1/4 cup chopped onion
• 1 tablespoon minced jalapeno pepper
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 3 tablespoons blanched almonds, toasted
• 1 (6-inch) day-old corn tortilla, broken into pieces
• 1 (8 1/2-ounce) can whole tomatoes, undrained
• Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
• 3/4 ounce sweet baking chocolate
• 1/4 cup water
• 1 tablespoon sesame seeds, toasted
• Cilantro sprigs (optional)

1. Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.
2. Add onion, jalapeno pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.
3. Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.
4. Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.
5. Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.

chicken, salt, cooking spray, onion, pepper, garlic, ground cinnamon, chili powder, ground cumin, ground allspice, ground cloves, blanched almonds, corn tortilla, tomatoes, barbecue smoked seasoning, chocolate, water, sesame seeds, cilantro

Taken from www.myrecipes.com/recipe/chicken-with-mole-sauce (may not work)