Mexican Mole Chicken

[rtebalt]

2 Tbsp flour
1⁄4 tsp salt
4 skinless, boneless chicken-breast halves (5 oz each), tender removed
2-1⁄2 tsp oil
1⁄4 cup hulled raw pumpkin seeds or slivered almonds
1 can (14 oz) tomato sauce
1 Tbsp each chili powder and unsweetened cocoa powder
2 tsp minced garlic
1 tsp ground cumin

PREPARATION
1. Mix flour and salt in a plastic food bag. Add chicken and shake to coat.2.

Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 5 minutes or until golden and meat is opaque at center. Remove to serving plate.3.

Heat remaining oil in skillet over medium heat. Add pumpkin seeds and sauté 30 to 60 seconds until toasted. Remove to a small bowl.

4. Put remaining ingredients in skillet. Bring to a gentle boil and, stirring often, cook 5 minutes or until slightly thickened.

Spoon over chicken. Sprinkle with pumpkin seeds.To make breasts uniformly thick for even cooking, place them smooth side down and pull off the tenderloin strip (also called tender) on top. Freeze strips for future dinners.

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