Turkey Breast with Mole Sauce

Average Rating:

9th edition AHA cookbook cover
×

Turkey Breast with Mole Sauce

If you enjoy a good "concoction," which is what the Nahuatl (language of the Aztecs) word molli means, you’ll enjoy this dish. Many traditional Mexican dishes use mole (MOH-lay), a rich, dark sauce that usually includes chocolate. To reduce the saturated fat, this recipe uses cocoa powder instead.

Ingredients

Servings  8  

  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
  • 2 pounds boneless, skinless turkey breast (all visible fat discarded)
  • 1 cup water
  • 1 medium chopped onion
  • 1 garlic clove (minced)
  • 1 cup fat-free, low-sodium chicken broth
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons shelled, unsalted sunflower seeds
  • 2 tablespoons shelled, unsalted pumpkin seeds
  • 1 tablespoon chili powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Directions

Tip: Click on step to mark as complete.

  1. In a large skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the turkey breast for 2 to 3 minutes on each side, or until browned. Pour in the water and bring to a boil. Reduce the heat and simmer, covered, for 1 hour, or until the turkey registers 165°F on an instant-read thermometer. Transfer the turkey to an ungreased 1-quart baking dish, discarding the cooking liquid. Set aside the turkey.
  2. Preheat the oven to 350°F.
  3. Meanwhile, in a small skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring occasionally.
  4. In a food processor or blender, process the onion mixture and the remaining ingredients until smooth. Pour the mixture over the turkey. Bake for 30 minutes. Serve warm.

Cooking Tip:

Grinding Dried Chiles, Herbs, and Spices: If you enjoy grinding your own dried chiles, an electric coffee grinder is the best tool for the job. If you choose this method, you will want to dedicate the coffee grinder to grinding only chiles—otherwise, "hot coffee" could take on a whole new meaning! Electric coffee grinders are also great for perking up your dried herbs or spices.

Nutrition Facts

Turkey Breast with Mole Sauce

CaloriesCalories

177 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

1g Per Serving

Nutrition Facts

Calories 177
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 77 mg
Sodium 145 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 29 g

Dietary Exchanges
3 lean meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, 9th Edition. Copyright © 2017 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

If you enjoy a good "concoction," which is what the Nahuatl (language of the Aztecs) word molli means, you’ll enjoy this dish. Many traditional Mexican dishes use mole (MOH-lay), a rich, dark sauce that usually includes chocolate. To reduce the saturated fat, this recipe uses cocoa powder instead.

Nutrition Facts

Turkey Breast with Mole Sauce

CaloriesCalories

177 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

1g Per Serving
×
Calories 177
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 77 mg
Sodium 145 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 29 g

Dietary Exchanges
3 lean meat

Ingredients

Servings  8  

  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
  • 2 pounds boneless, skinless turkey breast (all visible fat discarded)
  • 1 cup water
  • 1 medium chopped onion
  • 1 garlic clove (minced)
  • 1 cup fat-free, low-sodium chicken broth
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons shelled, unsalted sunflower seeds
  • 2 tablespoons shelled, unsalted pumpkin seeds
  • 1 tablespoon chili powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Directions

Tip: Click on step to mark as complete.

  1. In a large skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the turkey breast for 2 to 3 minutes on each side, or until browned. Pour in the water and bring to a boil. Reduce the heat and simmer, covered, for 1 hour, or until the turkey registers 165°F on an instant-read thermometer. Transfer the turkey to an ungreased 1-quart baking dish, discarding the cooking liquid. Set aside the turkey.
  2. Preheat the oven to 350°F.
  3. Meanwhile, in a small skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring occasionally.
  4. In a food processor or blender, process the onion mixture and the remaining ingredients until smooth. Pour the mixture over the turkey. Bake for 30 minutes. Serve warm.

Cooking Tip:

Grinding Dried Chiles, Herbs, and Spices: If you enjoy grinding your own dried chiles, an electric coffee grinder is the best tool for the job. If you choose this method, you will want to dedicate the coffee grinder to grinding only chiles—otherwise, "hot coffee" could take on a whole new meaning! Electric coffee grinders are also great for perking up your dried herbs or spices.

The New American Heart Association Cookbook, 9th Edition

The New American Heart Association Cookbook, 9th Edition

The American Heart Association's flagship cookbook is back and better than ever. This latest edition, including 800 recipes from appetizers to desserts--and everything in between--is the ultimate cook's resource.

Sample Recipes:

Turkey Breast with Chicken Mole

Chicken Mandarin

Cuban Black Beans

Grilled Salmon with Cilantro Sauce

Shop Heart Shop Heart| Amazon | Barnes and Noble

This recipe is reprinted with permission from The New American Heart Association Cookbook, 9th Edition. Copyright © 2017 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.