Sauce Goddess Reciplease

GRILLED CHICKEN BREAST WITH MOLE SAUCE AND ROASTED PEPPERS - Katherine Emmenegger C.C.C., Executive Chef, Great News

Serves 4

Quick Mole Sauce
3 roma tomatoes
1 T. vegetable oil
½ c. pecan pieces
2 c. Sauce Goddess Grill Glaze (Spicy)
1 T. brown sugar
1 t. ground cinnamon
1 oz. finely ground Scharffen Berger cocoa nibs
salt and pepper

In a cast iron pot, brown the roma tomatoes to blacken the skin. Remove the tomatoes and set aside to cool. In the same pot, heat the oil and toast the pecans until lightly browned.  Remove the skin of the tomatoes.  Place the tomatoes and pecans in a blender and puree. The mixture will still be a bit grainy.

In the pot, heat the Sauce Goddess Grill Glaze.  Add brown sugar, cinnamon, pureed tomato and nut mixture and simmer for 15 minutes.  Add the ground cocoa nibs and simmer 20 minutes more.

Adjust the seasoning as needed with salt and pepper.

Grilled Chicken Breast
4 whole, boneless chicken breasts, about 6 ounces each
2 T. olive oil
1 large clove of garlic, thinly sliced
Salt and pepper

Combining olive oil, garlic, salt and pepper.  Add the chicken and place in a zip-lock bag.  Marinade the chicken for 1 hour.

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).

Remove and serve with the mole sauce and roasted peppers.

Roasted Peppers
6 bell peppers or hotter peppers if preferred, washed, trimmed, cored and opened flat,

¾ c. roasted and salted pepitas (pumpkin seeds)

Place skin side up on a foil lined sheet tray.  Broil until blackened.  Remove from the oven and fold the foil into a pouch.  Allow the peppers to cool.  Remove the peppers from the foil and peel away the blackened skin.

Slice into thick strips.  Combine with the pepitas and serve along side the chicken with mole sauce.

Garnish
Mexican crema or crème fraîche
4 T. chopped cilantro leaves
pomegranate seeds (when available)

Assembly
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.