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Recipe submitted by Rita Nobriga, Laupahoehoe, HI

Island Mole Chicken

6 boneless, skinless chicken breast halves
Mole Sauce (recipe follows)
2 tablespoons vegetable oil
1/2 teaspoon sesame seeds
1/2 cup sour cream
1/4 cup chopped tomatoes
1 tablespoon chopped green onions
6 sprigs parsley

1. Make Mole Sauce and set aside.
2. In large frypan, place oil over medium heat. Add chicken and cook about 10 minutes or until brown on both sides. Remove chicken to large casserole dish.
3. Pour Mole Sauce over chicken, cover and bake in 350 degree F. oven for about 30 minutes or until fork can be inserted in chicken with ease.
4. To serve, arrange chicken on platter; spoon sauce on top. Garnish with sesame seeds, sour cream, chopped tomatoes, green onion and parsley sprigs.

Makes 6 servings.

Mole Sauce: In saucepan, place 3 tablespoons butter and melt over medium heat. Add 3 tablespoons flour, stirring until smooth. Gradually add 3/4 cup of Kahlua, stirring. Remove from heat and set aside. In blender container, place 1 cup chili sauce, 1/3 cup sugar, 1/3 cup chopped macadamia nuts, 1/3 cup cocoa powder, 1/4 cup pineapple juice, 1 tablespoon oil, 1/8 teaspoon ground cloves, 1/8 teaspoon cinnamon, 1/4 teaspoon ground red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add Kahlua mixture and blend until nearly smooth.

Recipe provided courtesy of the National Chicken Council. Used with permission.