Serves: 4
Total Calories: 706
1. Prepare the yellow mole. Reserve off heat in the pan. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the potatoes 5 minutes. Drain and return to the pan. Add 2 teaspoons oil and toss to coat. Transfer the potatoes to an ovenproof baking dish and roast, uncovered, until tender and lightly browned, 40 to 45 minutes.
2. Meanwhile, in a small bowl, mix the remaining oil, lime juice, and garlic. Rub all over the chicken breasts and let stand about 15 minutes.
3. In a saucepan of boiling salted water, cook the green beans and yellow pepper until crisp-tender, 6 to 8 minutes. Drain. Transfer to an ovenproof bowl and set aside. When the potatoes are tender, turn the oven temperature down to 200° and put the green beans and pepper in the oven to keep warm while cooking the chicken.
4. Reheat the sauce over low heat. Heat a stove top grill pan or large nonstick skillet over medium heat and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Add salt.
5. To serve, place 1 chicken breast on each of 4 plates. Arrange the potatoes and vegetables equally on each plate. Spoon some of the heated sauce over each chicken breast. Garnish with cilantro sprigs, if desired. Pass the remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Breasts with Yellow Mole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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