Quick Chicken Mole with Carrots

• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 2 Tbsp. ancho chile pepper powder
• 2 Tbsp. creamy peanut butter
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 1/8 tsp. ground Mexican cinnamon (canela)
• 1 Tbsp. oil
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1-1/2 lb. carrots, peeled, sliced (about 3 cups) King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
• 2 Tbsp. chopped fresh cilantro

1. Mix first 5 ingredients in medium bowl.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook 2 to 3 min.
4. on each side or until browned on both sides.
5. Add onions and garlic; cook 1 min.
6. Add broth mixture; cook on medium heat 15 min., stirring frequently.
7. Meanwhile, cook carrots in boiling water 15 min.
8. or until fork-tender.
9. Drain.
10. Add carrots to mixture in skillet; simmer on low heat 5 min., stirring to coat carrots with sauce.
11. Top with nuts and cilantro just before serving.

chicken broth, ancho chile pepper powder, peanut butter, chocolate, ground mexican cinnamon, oil, chicken breasts, onions, garlic, carrots, peanuts, fresh cilantro

Taken from www.kraftrecipes.com/recipes/quick-chicken-mole-carrots-143354.aspx (may not work)