Chicken with Mole Sauce

Prep time: 15 minutes

Cook time: 40 minutes 

Mole Sauce:

3 dried pasilla chile peppers, stems and seeds removed and torn into strips

2 cups chicken broth

1/2 cup raisins

1 1/2 teaspoons dried oregano

1 teaspoon ground cumin

1/4 teaspoon cinnamon

3 cloves garlic, coarsely chopped

1 medium onion, chopped

1 (14.5-oz.) can fire-roasted diced tomatoes

Sea salt to taste

Chicken:

2 tablespoons butter

4 small boneless, skinless chicken breasts

Garlic salt and Mexican seasoning blend to taste

Chopped fresh cilantro and sesame seeds

Place chiles in a medium saucepan set over medium heat. Cook for 1 minute or until chiles are fragrant and toasty. Stir in remaining mole sauce ingredients and bring to a boil; reduce heat and simmer, loosely covered, for 25 minutes. Let cool slightly, then  carefully puree in a blender or food processor or with a stick blender until smooth. Place back in saucepan and cook over low heat for about 10  minutes, stirring frequently. While mole is cooking, melt butter in a large skillet over medium heat. Season chicken with garlic salt and seasoning blend. Add to skillet and cook for 5 to 7 minutes on each side or until golden brown and cooked through. Serve warm sauce over chicken and garnish cilantro and sesame seeds. Makes 4 servings.