Chicken Breasts with Mole Sauce

Ingredients

8 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons canola oil
1 cup water
1 teaspoon canola oil
1 medium yellow onion, chopped
1 garlic clove, minced
1 cup fat-free, low-sodium chicken broth
2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 tablespoon chili powder
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds


Cooking Instructions

• Heat a large skillet over medium heat. Add 2 teaspoons canola oil and swirl to coat the bottom.
• Cook the chicken for 2 to 3 minutes on each side, or until lightly browned. Transfer the chicken to an ungreased 1-quart baking pan.
• Preheat the oven to 350°F
• Heat a small skillet over medium heat. Add 1 teaspoon canola oil and swirl to coat the bottom. Cook the onion and garlic for 2 to 3 minutes, or until soft. Transfer to a food processor or blender.
• Add the remaining ingredients, except 1 tablespoon each of sunflower seeds and pumpkin seeds. Process until smooth. Pour over the chicken in the baking pan.
• Bake for 30 minutes, or until the chicken is no longer pink in the center. 
• To serve, sprinkle with 1 tablespoon each sunflower seeds and pumpkin seeds.

Serves:
8 people; 3 ounces chicken per serving
Dietary Exchanges:
3 1/2 lean meat
Nutrition Analysis (per serving)
182 Calories
5.5 g Total Fat
1.0 g Saturated Fat
0.0 g Trans Fat
2.0 g Polyunsaturated Fat
2.0 g Monounsaturated Fat
66 mg Cholestrol
166 mg Sodium
4 g Carbohydrates
1 g Fiber
2 g Sugar
28 g Protein

Resource: http://english.goredcorazon.org/recipe-quick-Mexican.html