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Grilled Chicken Breasts with Smoky California Dried Plums and Chipotle Mole*

Grilled Chicken Breasts with Smoky California Dried Plums and Chipotle Mole*
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Ketchum Food Center for the California Dried Plum Board
Food Groups: Fruits, Grains, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Lunch Entrée, Dinner Entrée
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)

To learn more about California dried plums and to obtain additional recipes, visit


1 1/2 cups low-sodium chicken Broth
1/2 cup (3 ounces) pitted California Dried Plums
4 canned Chipotles in adobo, rinsed and seeded
1/2 cup toasted slivered Almonds
1 ounce bittersweet Chocolate

6 skinless, boneless Chicken breasts (4 ounces each)
2 tablespoons Chili powder
1/4 cup chopped Cilantro
12 corn Tortillas


To make mole, in saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 5 minutes. With slotted spoon, remove half of dried plums; reserve for garnish. In blender, purée remaining dried plums, broth, chipotles and 1/4 cup of the almonds. Return mixture to saucepan; add chocolate. Stir over low heat until chocolate is melted. Season with salt. (Mole can be kept warm, or refrigerated and reheated as needed.)

Sprinkle chicken with chili powder; season with salt. On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through. Grill tortillas, or heat in oven or steamer. Slice chicken; divide among 6 plates. Spoon mole over chicken. Garnish with reserved dried plums and almonds; sprinkle with cilantro. Serve tortillas on side.

Nutrient Information
Calories: 416
Total Fat: 12 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 408 mg
Carbohydrates: 44 g
Protein: 33 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 31 mg

Cook's Notes:

For spicier mole, do not rinse or seed chipotles.