2 Whole pasilla chile peppers, stems and seeds removed and torn into strips
2 Cup(s) pitted fresh California Bing cherries (slightly heaping)
1 Cup(s) chicken broth
1/2 Cup(s) chopped onion
3 Tablespoon(s) raisins
3 Tablespoon(s) tomato paste
2 Teaspoon(s) unsweetened cocoa powder
3/4 Teaspoon(s) dried oregano
1/4 Teaspoon(s) ground cumin
1/4 Teaspoon(s) cinnamon
2 Clove(s) garlic, chopped
4 Medium boneless, skinless chicken breasts
1 To Taste Salt and freshly ground pepper
1 Dash(es) Sesame seeds and cilantro leaves
Instructions
Place chiles in a medium skillet over medium heat. Cook for a minute on each side or until chiles are fragrant and toasty. Place in a blender or food processor with cherries, broth, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth. Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently. Season chicken lightly with salt and pepper. Grill for 5 minutes on each side or until lightly charred and cooked through. Coat liberally with cherry mole sauce and cook for a minute more on each side. Transfer to a serving platter and top with additional sauce, sesame seeds and cilantro.
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