6 split chicken breasts
3 to 4 dried ancho chile peppers
2-1/4 cups canned chicken broth
1 tbsp. vegetable oil
1 medium onion, peeled and chopped
1-1/2 cups diced fresh tomatillos
(about 7 medium)
2 tsp. ground cumin
1/4 tsp. salt
Pepper to taste

Prep time: 15 minutes
Cook time: 40 minutes

Place chicken skin side down in a large skillet. Cook over
medium-high heat for 10 minutes or until well browned. Turn
and brown the second side. Reduce heat to medium and cook
for 20 to 25 minutes more or until cooked through to an
internal temperature of 165°F. While chicken is cooking,
prepare molé sauce. Remove stems and seeds from chiles. Tear
into strips and toast in a large skillet over medium-high
heat for 1 minute, stirring constantly. Add broth to skillet
with chiles and set aside. Heat oil in a large saucepan. Add
onion; cook and stir over medium-high heat for 5 minutes or
until browned. Add chile-broth mixture, tomatillos, cumin
and salt; bring to a boil then reduce heat and simmer for 10
minutes. Let cool slightly and transfer to a blender
container. Season to taste with pepper. Puree until smooth
and pour over chicken; cook for 5 minutes more. Serve
chicken and sauce with Spanish rice and cooked chayote
squash or black beans.

Makes 6 servings.

200 calories, 31 g protein, 7 g fat, 5 g carbohydrate, 1 g fiber, 78 mg cholesterol, 400 mg sodium Recipe modified from California 5 a Day-for Better Health! Campaign.

6 split chicken breasts,3 to 4 dried ancho chile peppers,2-1/4 cups canned chicken broth,1 tbsp. vegetable oil,1 medium onion,1-1/2 cups diced fresh tomatillos (about 7 medium),2 tsp. ground cumin,1/4 tsp. salt,Pepper to taste