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Chicken Breast with Mole Sauce and Roasted Peppers

Submitted by Katherine Emmenegger, C.C.C., Executive Chef, formerly at Great News Cookware and Cooking School. Now you can attend her classes at The Curious Fork in Del Mar, CA.

If you tired of the same old chicken recipe, this is a great alternative to a mole or bbq chicken. Surprise family and friends with this tasty poultry dish.


    Quick Mole Sauce
  • 3 roma tomatoes
  • 1 Tbsp vegetable oil
  • ½ cup of pecan pieces
  • 2 cups of Sauce Goddess Sweet and Spicy Grillin' Sauce
  • 1 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 oz. finely ground Scharffen Berger cocoa nibs
  • salt and pepper
    Grilled Chicken Breast
  • 4 whole boneless chicken breasts, about 6 ounces each
  • 2 Tbsp olive oil
  • 1 large clove of garlic, thinly sliced
  • Salt and pepper
    Roasted Peppers
  • 6 bell peppers (or hotter if preferred)
  • 3/4 cups of salted pepitas (pumpkin seeds)
    Garnish
  • Mexican crema or crème fraîche
  • 4 Tbsp chopped cilantro leaves or pomegranate seeds (when available)

    Mole Sauce
  1. In a cast iron pot, brown the roma tomatoes to blacken the skin.
  2. Remove the tomatoes and set aside to cool.
  3. In the same pot, heat the oil and toast the pecans until lightly browned.
  4. Remove the skin of the tomatoes.
  5. Place the tomatoes and pecans in a blender and puree. The mixture will still be a bit grainy.
  6. In the pot, heat the Sauce Goddess Grillin' sauce.
  7. Add brown sugar, cinnamon, pureed tomato and nut mixture and simmer for 15 minutes.
  8. Add the ground cocoa nibs and simmer 20 minutes more.
  9. Adjust the seasoning as needed with salt and pepper.
    Grilled Chicken Breast
  1. Combine olive oil, garlic, salt and pepper. Add the chicken and place in a zip-lock bag. Marinade the chicken for 1 hour.
  2. Prepare a gas or charcoal grill to a medium heat. Grill the chicken for approximately 4 minutes per side, until done in the center (165° F minimum).
  3. Remove and serve with the mole sauce and roasted peppers.
    Roasted Peppers
  1. Wash, trim, core peppers and opened flat.
  2. Place skin side up on a foil lined sheet tray. Broil until blackened.
  3. Remove from the oven and fold the foil into a pouch. Allow the peppers to cool.
  4. Remove the peppers from the foil and peel away the blackened skin.
  5. Slice into thick strips. Combine with the pepitas and serve along side the chicken with mole sauce.
    Garnish Assembly
  1. Arrange the chicken on dinner plates, ladle the sauce over the chicken and garnish with a dollup of Mexican crema, chopped cilantro and pomegranate seeds.

Prep Time: 1 hour - Cook Time: 1 hour ; Yield: 4 servings

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