Instructions: Preheat oven to 450 degrees.

Place turkey breast in roasting pan. Pour wine and water over turkey, cover with foil, and roast in a 450-degree oven for 30 minutes. Reduce the heat to 400 degrees and roast for 30 more minutes. Reduce the heat to 350 degrees and continue to cook for 1 more hour or until turkey breast is done.

While the turkey is cooking, prepare the mole sauce. Heat the oil in a large, heavy saucepan and saute the onion, garlic, and all varieties of chile in the oil for 5 to 6 minutes or until onion has softened. Add tomatoes, remove from heat and stir. Let cool slightly

Place the remaining ingredients except the chicken stock in a food processor fitted with a steel blade and process to finely chop all the ingredients. Then add the onion-tomato mixture and 2 cups of the chicken stock. Process until smooth.

Return the mixture to the saucepan. Pour the remaining chicken stock or the equivalent pan juices from cooking the turkey into the food processor and swirl around to get out all the remaining bits. Pour into the saucepan. Stir well, bring to a boil, cover, and simmer over very low heat for 1 hour.

When the turkey has finished cooking, remove from oven and let stand 10 minutes before slicing. Slice and pour or ladle the hot mole over the sliced turkey, sprinkle with a few sliced almonds, garnish with sprigs of cilantro, and serve at once.

SERVING SUGGESTIONS: Serve with sliced avocado or Mixed Green Salad with Pifion and Green Chile Dressing (see recipe). Also great with rice or baked sweet potatoes.

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