Chicken Mole

Chicken Mole

2 tablespoons oil, divided
1 pound boneless, skinless chicken breasts cut into strips
1 cup chopped onion
2 cloves garlic, crushed
1 can (14.5 oz.) no salt added diced tomatoes and liquid
1 can (4.5 oz.) chopped green chilies and liquid
½ cup chicken broth
2 tablespoons Sweet’N Low® chocolate flavored syrup
1 packet Sweet’N Low® granulated sugar substitute
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
cooked rice
slivered almonds

In large non-stick skillet, heat 1 Tablespoon oil; add chicken pieces and brown on all sides. Remove chicken from skillet and set aside. Heat remaining 1 Tablespoon oil in skillet; add onion and garlic and cook over low heat about 5 minutes until onion is tender but not browned. Add tomato, chilies, broth, Sweet’N Low® chocolate flavored syrup, Sweet’N Low®, cinnamon and cloves; stir well and bring to boil. Reduce heat; add chicken, cover and cook over low heat 20 minutes, stirring occasionally. Serve over rice and garnish with almonds.
4 servings. (yield - 4 ¼ cups)

Per Serving:

245 calories/serving, 27 g protein, 10 g fat, 11 g carbohydrates, 68 mg cholesterol, 340 mg sodium, 3 g dietary fiber

Diabetic Exchanges:

4 very lean meat, 1-1/2 vegetable, 1-1/2 fat