Mexican Chicken Mole

• 4 boneless, skinned chicken breast halves (1 lb.)
• 2 tsp. olive oil
• 1 carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 1 medium-size onion, slivered
• 1 Tbsp. chili powder
• 1 (8 oz.) can tomato sauce
• 1/2 c. low-salt chicken broth
• 2 tsp. breakfast cocoa mix
• 1/4 tsp. sugar
• 1/4 tsp. cinnamon
• pinch of pepper
• 1 Tbsp. chopped almonds

1. Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat.
2. Remove.
3. Add remaining oil, carrot, celery and onion to skillet; saute until tender.
4. Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon.
5. Bring to boiling.
6. Add chicken.
7. Lower heat and simmer, covered, 12 minutes or until tender.
8. Sprinkle with almonds.
9. Makes 4 servings.

chicken, olive oil, carrot, celery, onion, chili powder, tomato sauce, lowsalt chicken broth, cocoa mix, sugar, cinnamon, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337343 (may not work)