September Recipe
Turkey Breasts with Mole Sauce


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Turkey Breasts with Mole Sauce
  • 2 pounds boneless, skinless turkey breast
  • 1 teaspoon acceptable vegetable oil
  • 1 cup water
  • 1 teaspoon acceptable vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon chili powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teasppon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
Rinse turkey and pat dry with paper towels. In a large skillet, heat 1 teaspoon vegetable oil over medium heat. Brown the turkey breast on both sides, about 2-3 minutes per side. Add the water and simmer, covered, over medium-low heat for 1 hour, or until turkey is no longer pink in the center. Remove turkey and place in an ungreased 1-quart baking dish; set aside. Discard cooking liquid.
Preheat oven to 350 degrees.
In a small skillet, heat 1 teaspoon vegetable oil over medium heat. Saute onion and garlic for 2-3 minutes, or until tender. Place mixture in a blender or the work bowl of a food processor fitted with a metal blade. Add the remaining ingredients, blend until smooth, and pour over turkey. Bake, uncovered, for 30 minutes. Serve warm.

Serves 8; about 3 ounces per serving

  • Calories: 258
  • Protein 38 g
  • Carbohydrates 5 g
  • Cholesterol 90 mg
  • Sodium 203 mg
  • Total fat 9 g - Saturated 2 g - Polyunsaturated 4 g - Monosaturated 2 g