2 dried Pasilla chile peppers, stems and seeds removed and torn into strips
2 cups pitted fresh California bing cherries (slightly heaping)
1 cup chicken broth (Swanson)
1/2 cup chopped onion
3 tbsp. raisins
3 tbsp. tomato paste
2 tsp. unsweetened cocoa powder
3/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. cinnamon
2 cloves garlic, chopped
4 boneless, skinless chicken breasts
salt and freshly ground pepper
sesame seeds and cilantro leaves

Place chiles in a medium skillet over medium heat. Cook for a minute on each side or until chiles are fragrant and toasty.

Place in a blender or food processor with cherries, broth, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth.

Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently. Season chicken lightly with salt and pepper.

Grill for 5 minutes on each side or until lightly charred and cooked through.

Coat liberally with cherry mole sauce and cook for a minute more on each side. Transfer to a serving platter and top with additional sauce, sesame seeds and cilantro.

Submitted by: California Grown