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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 7.5 g
  • Cholesterol: 1.5 mg
  • Sodium: 163.9 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Turkey Breast with Mole Sauce calories by ingredient
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Turkey Breast with Mole Sauce

Submitted by: JVANAM

Introduction

First off I'm a vegetarian so, if you wish, you can swap out the turkey for faux-turkey. I do at home. But traditionally this is made with skin on, fatty, free range, chickens. UGH! I slimmed it down for my friends. Additionally I found kitchens in Mexico, Brazil, and Argentina had some sort of Terra Cotta cooker. Since I couldn't seem to find one in the U.S. I'm useing a large oven safe skillet. First off I'm a vegetarian so, if you wish, you can swap out the turkey for faux-turkey. I do at home. But traditionally this is made with skin on, fatty, free range, chickens. UGH! I slimmed it down for my friends. Additionally I found kitchens in Mexico, Brazil, and Argentina had some sort of Terra Cotta cooker. Since I couldn't seem to find one in the U.S. I'm useing a large oven safe skillet.
Number of Servings: 8

Ingredients

    2 Lbs. boneless, skinless turkey breast (or faux-turkey for Vegetarians)
    2 tsp. of vegetable oil
    1 cup water (or sangriea)
    1 medium onion, chopped
    1 clove garlic, minced
    1 cup low-sodium chicken broth (or mushroom consume)
    2 Tbsp unusweetened cocoa powder
    2 Tbsp sunflower seeds
    2 Tbsp pumpkin seeds
    1 Tbsp chili powder (or to fav hotness)
    1/2 tsp sugar (I used SPLENDA @ home)
    1/4 tsp ground cumin
    1/4 tsp ground cinnamon
    1/8 tsp ground cloves
    dash of salt to taste

Directions

For Turkey eaters start by rinsing the turkey until the water runs clear. Then pat dry with paper towels.

1. In a large oven safe skillet, on the cooktop heat 1 tsp of the vegetable oil over medium to high heat.

2. Brown the turkey (or faux) breasts on both sides. About 2 to 3 min.

3. Add water (or wine) and simmer, covered over low to medium heat until turkey is no longer pink in the center.

4. Preheat oven to 350 degrees F.

5. While simmering the bird, in a small skillet, heat the remaining vegetable oil over medium heat. Saute onion & garlic until tender, about 2 to 3 min.

6. Put the onion / garlic mixture in a food processor (with a METAL BLADE) or a heat tempered blender. Progressively add the remaining seeds and spices. Process until blended smooth. Taste carefully to see if your Mole needs salt or NOT. The Mole could be hot. Be careful. I have burned my tongue twice.

7. When breast are browned and par-cook DISCARD THE COOKING LIQUID.

8. Pour the Mole over the breasts and bake in the oven uncovered for 30 min. Check periodically to be sure the breast are moist. If not baste with pan drippings or if you have any extra Mole use that. Best served warm.

Number of Servings: 8

Recipe submitted by SparkPeople user JVANAM.






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