Found in the South Beach cookbook--funny thing is, SB says it's 431 calories per serving and CC says 554. Who to believe? Also, I used almond butter instead of peanut butter, because I like it better and it was on hand. :P

Ingredients

2 1/2	lbs chicken (breast)
1/8	tsp Salt
1/4	tsp Ground black pepper
1	large onion, chopped
1	large bell pepper, chopped
2	cloves garlic, minced
2	tbsp chili powder
1/2	tsp ground cinnamon
1/2	tsp ground cloves
14 1/2	oz
2	tbsp almond butter
2	tbsp unsweetened cocoa powder

Directions

1. Sprinkle the chicken with salt and black pepper.
   
   
2. Heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat.
   
   
3. Add the chicken and cook for 8 minutes, turning once, or until browned on both sides.
   
   
4. Remove the chicken to a large plate.
   
   
5. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent.
   
   
6. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
   
   
7. Return the chicken to the skillet. Add the tomatoes (with juice), peanut butter, and cocoa powder and bring to a boil.
   
   
8. Cover and simmer, stirring every few minutes, for 25 minutes, turning once, or until the chicken is no longer pink.
   
   

Categories

Chicken, Main Dish, Mexican, Christmas, Fourth of July, Hanukkah, St. Patrick's Day, Saute, Simmer, SteamStew

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in niacin High in phosphorus High in selenium High in vitamin B6 Very high in vitamin C

Bad points High in cholesterol