GOOD TO KNOW The full-flavored traditional Mexican sauce called mole is made from dried chile, garlic, tomatoes, chocolate, and spices. Serve the leftover sauce with pork or use it to make enchiladas. Here, a salad of romaine and radish plus rice flecked with scallion completes the meal.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Whisk together mole sauce and the water until smooth. In a large heavy ovenproof saucepan, heat oil over medium-high. Pat dry turkey and season with salt and pepper. Cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
Step 2
Cover pan tightly; bake until an instant-read thermometer inserted in the thickest part of turkey registers 145°F, about 40 minutes. Transfer to a cutting board; let rest 10 minutes before thinly slicing against the grain.
Step 3
Stir sauce in pan to combine and serve with turkey. Garnish with sesame seeds, if desired.
nutrition information
Step 4
Per Serving (without Rice and Salad)
Step 5
Calories: 246
Step 6
Fat: 8.4g (1.3g Saturated Fat)
Step 7
Protein: 34.2g
Step 8
Carbohydrates: 7.8g
Step 9
Fiber: 1.3g
