White Chocolate Chicken Mole with Poblano Strips

• 1-1/2 cups water
• 2/3 cup PLANTERS Sliced Almonds, toasted, divided
• 1/2 cup PLANTERS Dry Roasted Peanuts, toasted
• 2 serrano chiles, seeded
• 2 poblano chiles, roasted, peeled, seeded and deveined, divided
• 1 small sweet onion, chopped
• 1 clove garlic
• 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 oz. BAKER'S White Chocolate, chopped

1. Blend water, 1/2 cup almonds, peanuts, serrano chiles, 1 poblano chile, onions and garlic in blender until smooth.
2. Cut remaining poblano into strips.
3. Cook chicken, in batches, in large nonstick skillet on medium heat 3 min.
4. or until evenly browned, stirring occasionally.
5. Return all chicken to skillet.
6. Stir in poblano strips; cook and stir 1 min.
7. Add sauce; simmer 15 min.
8. on low heat, stirring constantly and adding chocolate for the last 3 min.
9. Sprinkle with remaining almonds.

water, peanuts, serrano chiles, poblano chiles, sweet onion, clove garlic, boneless skinless chicken breasts, s white chocolate

Taken from www.kraftrecipes.com/recipes/white-chocolate-chicken-mole-poblano-strips-144403.aspx (may not work)