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1
Warm a sauce pan and roast the almonds for about 3 minutes.
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2
Add rice mix with seasoning package, additional fast cooking white rice, water, 1 tablespoon of butter substitute or a diet margarine.
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3
Bring to a boil; reduce heat, add the green onions, cover and simmer about 15 minutes.
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4
Add the sliced okra: position the okra so that it is covered by the rice and its cooking liquid.
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5
Season with the Cre-ole blend.
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6
Continue to cook for another 7 minutes; adjust heat as necessary to puff the rice without overcooking the okra.
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7
Juice one orange and stir in the commercial Mole' paste made with ancho, etc.
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8
Set aside.
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9
Slice the chicken breast to cut 4 medallion-sized pieces.
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10
Heat a ridged griddle or skillet over high.
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11
Remove pan from heat and lightliy spray surface.
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12
Return to the burner and sear chicken well on one side.
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13
Season with freshly ground black pepper and sear the other side.
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14
Add the orange juice and mole mixture to the pan; reduce the liquid to a sauce and occasionally ladle the sauce over the meat to keep it moist.
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15
Sprinkle with chopped cilantro, quantity to taste.
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16
Remove the rice mixture from the heat and add chopped cilantro to taste.
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17
Then stir in the yogurt and the parmesan cheese; taste and season to taste.
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18
Serve rice along side the chicken; drizzle the chicken with the sauce.
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19
Also puddle some sauce on the plate for dipping with the tortilla.
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20
Garnish with lime, more cilantro, more fresh pepper.
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21
Goes well with a plain crisp salad with fresh lime.
