Title: Chicken in Pumpkin-Pepper Mole
Categories: Poultry, Main dish
Yield: 6 Servings

2 Ancho or pasilla peppers*
1/4 c Water
2 lb Chicken breasts*
1/4 c Chicken broth
1 md Tomato, cut up
1 md Onion, cut up
Salt & pepper
1/3 c Pumpkin seeds*
2 Cloves garlic
1 tb Sugar
1/2 ts Ground coriander
1/4 ts Ground cinnamon
1/2 ts Salt

----------------------------------GARNISH----------------------------------
Fresh cilantro, sliced nuts;
Chopped tomato; flour
Tortillas, warmed.

Directions are for cooking in Microwave oven.

*Use dried peppers *OR* 1/4 ts curshed red pepper flakes. *Chicken: 3 whole
medium breasts, skinned, bonned and halved lengthwise. *You may substitute
blanched almonds for the pumpkin seeds. Whichever you use should be
toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1
Cup glass measure combine peppers and water. Micro-cook uncovered on high
power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes;
drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking
dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on
high (100%) power 8 to 10 minutes or until no longer pink, rearranging
once. For sauce, in a blender container combine, broth, tomato, onion,
seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend
till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas
measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring
once. Serve with sauce and listed garnishes. Nutrition per serving: 196
calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264
mg sodium; 341 mg potassium; 1 g fiber.

SOURCE: Better Homes and Gardens, 10/90 issue. Formatted for MM by Lynne
(Kakeladi) Sammon, Visalia, CA 10/96

Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 3, 1998