Instructions: In a food processor combine all ingredients for mole sauce and process until blended, stopping once to scrape sides of bowl. Transfer to a bowl and set aside.

Sprinkle chicken breasts all over with 2 teaspoons of the Southwest Spice, patting it in with your hands. In 3 shallow bowls, combine flour with remaining tablespoon Southwest seasoning in first bowl; beat eggs with milk in second; and place pine nuts in third. Dredge chicken first in seasoned flour; dip in egg wash; then dredge in pine nuts, pressing to make them adhere.

In a large skillet heat oil over medium-high heat and saute chicken until golden, about 2 minutes per side. Keep warm while you finish mole cream.

In a saucepan stir together green mole sauce, stock and cream. Bring to a boil over high heat and cook 2 minutes, stirring constantly.

To serve, divide sauce among 4 warmed plates; top with 1 chicken breast half and garnish with cilantro leaves.

This recipe yields 4 servings.

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