Serves: 4
Total Calories: 398
Prepare the chile sauce. Then, heat the oil in a large nonstick skillet and cook the chicken about 4 minutes per side or until it is browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt. Serve each chicken breast with a little of chile sauce spooned on top. Sprinkle each serving with the sesame seeds.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sautéed Chicken with Pasilla Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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