Ingredients: 1 Tbsp Balsamic Vinegar,1 1/2 cup Chicken or Beef Broth,1/ 4 cup Bittersweet Chocolate Chips,1/ 8 tsp Cayenne Pepper,1 chicken Breast, filleted into two,1 1/4 Tbsp Chili Powder,4 pre-packaged corn tostadas,1/ 2 tsp Cumin,1 egg, beaten,1 Tablespoon Flour,2 cloves Garlic, minced,1/ 4 tsp ground Cinnamon,1/ 3 cup chopped Onion,1/ 2 tsp dried Oregano,1/ 2 cup Panko, toasted,2 cups Heart Romaine Lettuce, sliced,1/ 3 cup Cheddar, shredded,2 cups Spinach
Directions: Mole Sauce: In a medium sauce pan, head oil over medium heat. Add onion, cumin and cinnamon. Cover and allow onions to softened. About 10 minutes approximately. Stir in garlic, chili powder, oregano, cayenne, and flour. Whisk in broth and vinegar. Bring mixture to a boil and after that reduce heat to enable sauce to preserve a simmer. Stir frequently till mix reduces and thickens. About 30 minutes. Remove from heat and allow to cool and thicken., Chicken: Preheat oven to450 While sauce is simmering, fillet chicken breast into two. In three seperate bowls, divide the flour into one, blended egg into another and last but not least include toasted panko crumbs. Dip each chicken fillet into flour, dredge in egg and after that dip and coat with panko crumbs. Location onto gently sprayed broiling pan. Repeat with other chicken fillet. Bake at 450 for about 10 minutes or up until panko is golden brown and chicken is cooked through. Allow to cool slightly prior to slicing. Ready for last preparation., Salad Preparation: Plate 2 corn toastadas per plate in a stacked fashion. Leading with lettuce shreds and spinach. Spray on cheddar cheese. Leading with sliced up chicken. Pour mole sauce over the chicken and serve immediately.