Ingredients

3 whole chicken breasts, split, boned and skinned
2 Tbsp. vegetable oil
15-oz. can tomato sauce
1/2 C. picante sauce
4 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. garlic salt
dash each of cloves, nutmeg, ground allspice

Cooking Instructions

Pound chicken to 1/2-inch thick. Lightly brown in oil in large skillet, for about 2 minutes on each side; drain off fat. Combine remaining ingredients; mix well. Pour over chicken in skillet. Bring to boil. Reduce heat; cover and simmer, gently, for 10 minutes. Remove chicken to serving platter; keep warm. Cook and stir sauce until slightly thickened, for about 3 to 5 minutes. Spoon sauce over chicken.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)