BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE

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Boneless Chicken Breast in Cranberry, Walnut, and Pipian Sauce image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 20

6 to 8 boneless chicken breasts
2 onions, sliced
5 garlic cloves, smashed
2 bay leaves
Salt
Cranberry, Walnut, and Pipian Sauce, recipe follows
4 ounces olive oil
10 garlic cloves
5 shallots, chopped
1 large onion, chopped
1 large tomato, chopped
8 ounces cranberries
7 ounces chopped walnuts
4 dried ancho chiles
4 dried pasilla chiles
6 ounces pumpkin seeds
5 dried chiles de arbol
6 ounces sesame seeds, roasted
1 1/2 Mexican chocolate tablets
Salt and freshly ground black pepper

Steps:

  • Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
  • To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
  • Preheat the oven to 165 degrees F.
  • On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
  • Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
  • Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.

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