Servings: 4 / Ready in: 30 mins
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts, boneless and skinless
- 12 roasted almonds
- 2 oz White chocolate
- 1 jar Mölli Mexico City cooking sauce
- 1/4 bunch cilantro
- Salt and pepper to taste
Directions
- Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
- Place almonds, cilantro and Mexico City sauce in a blender. Blend until pureed. Pour sauce in Dutch oven, bring to a boil and lower heat to simmer. Add white chocolate and stir until it melts. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
- Transfer chicken to plates. Spoon sauce over chicken and garnish with cilantro leaves. Provecho!
