6 split chicken breasts
3 to 4 dried ancho chile peppers
2-1/4 cups canned chicken broth
1 tbsp. vegetable oil
1 medium onion, peeled and chopped
1-1/2 cups diced fresh tomatillos
(about 7 medium)
2 tsp. ground cumin
1/4 tsp. salt
Pepper to taste

Prep time: 15 minutes Cook time: 40 minutes Place chicken skin side down in a large skillet. Cook over medium-high heat for 10 minutes or until well browned. Turn and brown the second side. Reduce heat to medium and cook for 20 to 25 minutes more or until cooked through to an internal temperature of 165°F. While chicken is cooking, prepare molé sauce. Remove stems and seeds from chiles. Tear into strips and toast in a large skillet over medium-high heat for 1 minute, stirring constantly. Add broth to skillet with chiles and set aside. Heat oil in a large saucepan. Add onion; cook and stir over medium-high heat for 5 minutes or until browned. Add chile-broth mixture, tomatillos, cumin and salt; bring to a boil then reduce heat and simmer for 10 minutes. Let cool slightly and transfer to a blender container. Season to taste with pepper. Puree until smooth and pour over chicken; cook for 5 minutes more. Serve chicken and sauce with Spanish rice and cooked chayote squash or black beans. Makes 6 servings.

200 calories, 31 g protein, 7 g fat, 5 g carbohydrate, 1 g fiber, 78 mg cholesterol, 400 mg sodium Recipe modified from California 5 a Day-for Better Health! Campaign.

6 split chicken breasts,3 to 4 dried ancho chile peppers,2-1/4 cups canned chicken broth,1 tbsp. vegetable oil,1 medium onion,1-1/2 cups diced fresh tomatillos (about 7 medium),2 tsp. ground cumin,1/4 tsp. salt,Pepper to taste