Ingredients for 4 People
1 cup store-bought enchilada sauce
1 ounce unsweetened chocolate, chopped
1 cup raisins
3 tablespoons olive oil
6 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
2 tablespoons red wine vinegar
2 bunches watercress, thick stems removed
1 orange, peeled and sliced
1/4 small red onion, thinly sliced
toasted sesame seeds, for serving
- Prep. Time → 15-20 min
- Cook Time → 12-14 min
- Level → Medium
1 Heat oven to 400° F. In a microwave-safe bowl, combine the enchilada sauce, chocolate, and raisins; microwave until the chocolate is melted, 1 to 2 minutes. Transfer to a blender, add ¼ cup water, and process until very smooth.
2 Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Add the mole sauce and turn the chicken to coat. Transfer to oven and roast, cooked-side up, until cooked through, 12 to 14 minutes.
3 Meanwhile, in a large bowl, combine the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the watercress, orange, and onion and toss to combine. Serve with the chicken and mole sauce and sprinkle with the sesame seeds.