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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A twist on traditional Mole- Kahlua! Ingredients:
3 tablespoons butter |
3 tablespoons flour |
3/4 cup kahlua |
1 cup chili sauce |
1/3 cup sugar |
1/3 cup macadamia nuts, chopped |
1/3 cup cocoa powder |
1/4 cup pineapple juice |
1 tablespoon oil |
1/8 teaspoon ground cloves |
1/8 teaspoon ground cinnamon |
1/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves |
3 tablespoons oil |
1/2 teaspoon sesame seeds |
1/2 cup sour cream |
1/4 cup tomato, chopped |
1 tablespoon green onion, chopped |
Directions:
1. (Mole Sauce).
2. In saucepan, place butter and melt over medium heat.
3. Add flour, stirring until smooth.
4. Gradually add Kahlua, stirring. Remove from heat and set aside.
5. In blender container, place chili sauce, sugar, chopped macadamia nuts, cocoa powder, pineapple juice, 1 tablespoon oil, ground cloves, cinnamon, ground red pepper, salt and pepper. Add Kahlua mixture and blend until nearly smooth.
6. In large frypan, place 3 tbs oil over medium heat.
7. Add chicken and cook about 10 minutes or until brown on both sides.
8. Remove chicken to large casserole dish. Pour prepared Mole Sauce over chicken, cover and bake in 350 degree F. oven for about 30 minutes or until fork can be inserted in chicken with ease, and juices run clear.
9. To serve, arrange chicken on platter; spoon sauce on top.
10. Garnish with sesame seeds, sour cream, chopped tomatoes, and green onion.
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