Title: Quick Chicken Mole
Categories: Poultry, Microwave, Mexican
Yield: 4 Servings

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

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini