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Prep Time0 minutes
Cook Time0 minutes
Total Fat0 g
Total Carbohydrate0 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Pour chicken stock into pan and bring to a simmer.
Preheat broiler. Spread chilies, almonds, sesame seeds and onion evenly on a baking sheet and place under the broiler until just beginning to char in places. Move the ingredients to the bowl of a food processor or blender. Turn oven down to 350°F.
Add cinnamon, pepper, cloves and raisins to the charred ingredients. Pour in the simmering chicken stock. Let sit for 10 minutes. Add chocolate and canned tomatoes with juices and process until smooth.
Pour the sauce into a large skillet over medium heat and simmer for 10 minutes. Season the chicken breasts with salt and pepper and nestle them into sauce. Move the skillet to the oven and bake until the chicken is cooked through, about 30 minutes. Garnish each serving with a handful of cilantro and serve warm with rice.