
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Ingredients: 1 Tablespoon(s) Vegetable Oil 1 medium Onion, coarsely chopped 1 Centiliter(s) Garlic, crushed 1/8 Teaspoon(s) Ground Cumin 1 small Canned Green Chili 1/3 Cup(s) Fresh Cilantro Leaves 1/4 Cup(s) Fresh Parsley Leaves 1/4 Cup(s) Shelled Sunflower Seeds 1 Cup(s) Chicken Broth 1/2 Cup(s) Water 2 Teaspoon(s) Lime Juice 4 Chicken Breast Halves |
Directions: Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly
grease broiler-pan rack.
Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add
onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in
food processor or blender along with chili, cilantro, parsley, sunflower
seeds, broth, and water. Whirl until pureed (mixture will be slightly
grainy). Return mixture to skillet; simmer, stirring occasionally, 20
minutes or until thickened. Stir in lime juice.
Broil chicken 6 inches from heat for 3 minutes on each side or just until
cooked through. Top with mole sauce.
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