CHICKEN MOLE TOSTADAS

Chicken Mole Tostadas image

Provided by By Cheri Liefeld

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

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2 tablespoons packed dark brown sugar
1 tablespoon unsweetened dark baking cocoa
1 tablespoon chipotle chili powder
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breasts
1/4 cup red wine vinegar
6 tablespoons olive oil
1 tablespoon honey
1 head Belgian endive, shredded
1 head radicchio, shredded
4 Old El Paso™ tostada shells
2 oz dark baking chocolate, shaved
1/2 cup sour cream

Steps:

In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.

Nutrition Facts : ServingSize 1 Serving