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Sautéed Chicken with Pasilla Chile Sauce

Serves: 4

(Pechugas de Pollo con Salsa de Chile)
Category: Chicken with Chile or Nut Sauces
Breast of chicken goes very well with dark spicy pasilla chile sauce. I like to serve Chayote and Carrots (see Vegetables) with the chicken.

    Pasilla Chile Sauce
   2 teaspoons olive oil
   4 boneless skinless chicken breast halves
   1/4 teaspoon salt, or to taste
   2 teaspoons sesame seeds, toasted

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Prepare the chile sauce. Then, heat the oil in a large nonstick skillet and cook the chicken about 4 minutes per side or until it is browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt. Serve each chicken breast with a little of chile sauce spooned on top. Sprinkle each serving with the sesame seeds.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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