Chicken Mole Tostadas

 

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

• 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.