Pan Seared Chicken Breast & healthy choice mole sauce

1.50# boneless, skinless chicken breast
2 T. No salt fajita spice rub
2-3 T. Extra virgin olive oil
1 med. chopped onion
4-6 cloves fresh garlic finely minced
1/2 C. red wine
1/2 strong brewed expresso
2 tsp. no salt chilli powder, like Trader Joe's
3/4 C. no salt added organic tomato sauce
2 T. Omega 3 peanut butter
4 squares 90% cocoa dark chocolate
1/3 C. chopped fresh cilantro
Lime, fresh

Wash, dry, rub chix with fajita rub, cut into large 2X2 pieces, pan sear in about 2T. olive oil over a low-med heat to golden brown. Remove to a glass oven proof dish when done, keep warm in oven.

Put onion and garlic into pan and saute without burning garlic. Add red wine and expresso over low heat, stir in chili powder to taste and cook 3-4 min., add tomato sauce and squeeze in ONE lime wedge (1/6th lime), turn up heat moderately and add broken dark chocolate and peanut butter. Reduce slightly to thicken being careful not to burn ingredients ! Add cilantro immediately after removing pan from stove, stir in to wilt. Pour mole over each serving of chicken, garnish with sprig fresh cilantro and a fresh lime wedge.

Serve steamed rice on the side, or put pan seared chicken on the long grain rice and top with mole sauce.

Serving Size: 4 adult

Number of Servings: 4

Recipe submitted by SparkPeople user ANNNMARIE93.