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1
Preheat the oven to 400 degrees F.
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2
In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly.
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3
Cover and refrigerate for 1 hour.
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4
In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side.
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5
Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy.
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6
In a small saucepan over high heat, combine the green mole sauce, chicken stock, and heavy cream and bring to a boil.
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7
Continue to cook over high heat for 2 minutes, then serve immediately.
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8
Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze.
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9
Combine all ingredients thoroughly.
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10
In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth.
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11
Transfer to a small bowl until ready to serve.
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12
In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl.
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13
This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month.
