Ready in less than 30 minutes, this easy dinner recipe abounds in heart-healthy ingredients. Mole (pronounced mo-LAY) sauce derives its rich, zesty flavor from dark chocolate, which has so many cardiovascular benefits that the BaleDoneen Method prescribes 7 grams daily (one small square) for heart attack and stroke prevention. A diet high in fresh fruits and vegetables lowers risks for stroke, and the vitamin C in oranges helps protect against heart disease, as well as colds and flu.
1 cup enchilada sauce, store-bought
1 ounce unsweetened chocolate, chopped
1 cup raisins
1/4 cup water
4 6-ounce skinless, boneless chicken breasts
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, preferably extra virgin
2 tablespoons red wine vinegar
4 cups wild or baby arugula
2 medium navel oranges, peeled and sliced into 1/4 inch half-moons
1/2 cup pitted kalamata or oil-cured olives
1 teaspoon fresh thyme leaves, removed from stems
Heat oven to 400° F. Prepare mole sauce by combining enchilada sauce, chocolate and raisins in a microwave-safe bowl. Microwave on medium high until the chocolate melts, 1 to 2 minutes. Transfer mixture to a blender or food processor, add water and process until smooth.
Heat 1 tablespoon of the olive oil in a large ovenproof skillet. Season chicken breasts with 1/4 teaspoon of black pepper and sauté over medium-high heat until browned on one side, 3 to 4 minutes. Coat both sides of the chicken with mole sauce. Transfer skillet to oven and roast chicken, browned side up, until cooked through, about 15 minutes.
Meanwhile, mix vinegar, remaining olive oil and black pepper in large salad bowl. Add arugula, orange slices and olives. Toss well to combine, top with thyme leaves and enjoy!