Quick Chicken Mole

Quick Chicken Mole Ingredients

DOROTHY CROSS TMPJ72B	Boneless, skinless; cut into
2 ts Cocoa powder, unsweetened	Bite-sized strips
1 1/2 ts Chili powder	1 cn Green chili peppers, 4 oz,
1/2 ts Cumin, ground	Diced; drained
1/2 ts Oregano, dried crushed	Almonds, toasted sliced (opt
1/4 ts Salt	Flour tortillas or hot
1 cn Tomato sauce, 8-oz can	Tomato, chopped (optl)
1/4 c Onion, finely chopped	Lettuce, shredded (optl)
3 Garlic cloves, minced	Avocado, sliced (optl)
1 lb Chicken breast halves,

Instructions for Quick Chicken Mole

In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired. Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired. Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993. Reformatted by: Wendell Openshaw SRNP05A From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican

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