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Ingredients

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Directions

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  • Lightly brush grill rack with vegetable oil. Then prepare grill with hot coals, or heat gas grill (see Note for Oven Method). Keep coals banked high.

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  • Combine pumpkin seeds, artichoke hearts, jalapeno, garlic, lemon juice, cilantro and 1 tablespoon oil in food processor or blender. Process until uniformly and finely chopped. Season the mole with 1/4 teaspoon salt.

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  • Coat chicken breast halves with the 2 tablespoons remaining oil. Season with the remaining salt and the pepper. Place the chicken between sheets of plastic wrap and pound with a smooth-sided meat pounder or the bottom of a large heavy skillet to 1/8-inch thickness. Remove the plastic wrap from the chicken.

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  • Grill breasts as close to hot fire as possible for 1 minute per side or until browned and no longer pink in the center. Top each breast with several tablespoons of the artichoke mole.

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Oven method:
  • Heat broiler. Coat broiler-pan rack with nonstick vegetable oil. Place the flattened chicken breasts on pan and broil for 2 minutes per side or until browned and no longer pink in the center.

Nutrition Facts

238 calories; 11 g total fat; 2 g saturated fat; 78 mg cholesterol; 274 mg sodium. 5 g carbohydrates; 2 g fiber; 30 g protein;

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