Don't discard leftover chicken broth. Freeze it in ice cube trays, transfer the cubes to a plastic bag and store in your freezer. Each cube will yield about 2 tablespoons of broth.
6 skinless, boneless chicken breasts
4 Tbsp chicken broth or water
8 oz tomato sauce
1/2 cup salsa
1/4 cup red wine or unsweetened grape juice
1 1/2 tsp Worcestershire sauce
2 cloves garlic, minced
1 2/3 Tbsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp paprika
1/8 tsp allspice
Pound chicken to 1/2-inch thickness. Spray large skillet with nonstick cooking spray. Preheat over medium- high heat.
Add chicken to skillet. Brown lightly on both sides. Add a small amount of broth if necessary to prevent overbrowning.
Combine tomato sauce, salsa, red wine, Worcestershire sauce, garlic, cocoa powder, cumin, paprika and allspice in bowl; mix well.
Pour mole sauce over chicken. Bring mixture to a boil and reduce heat. Simmer, covered, for 10 minutes or until chicken is cooked through.
To pound the chicken to an even thickness, remove the piece of meat attached at the tail-end of the inside of the breast meat and reserve for another recipe. Place the remaining breast between 2 sheets of plastic wrap; gently pound with the bottom of a small cast-iron skillet.