Chicken Mole Tostadas

Blogger Cheri Liefeld of Adventures in the Kitchen shares Chicken Mole Tostadas. Chocolate and Chipotle add a subtle sweetness with a little kick to grilled chicken tostadas.

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

2: tablespoons packed dark brown sugar

1: tablespoon unsweetened dark baking cocoa

1: tablespoon chipotle chili powder

1/2: teaspoon ground cinnamon

4: boneless skinless chicken breasts

1/4: cup red wine vinegar

6: tablespoons olive oil

1: tablespoon honey

1: head Belgian endive, shredded

1: head radicchio, shredded

4: Old El Paso® tostada shells

2: oz dark baking chocolate, shaved

1/2: cup sour cream

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Directions

1 In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
2 Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
3 Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
4 Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.