GOOD TO KNOW The full-flavored traditional Mexican sauce called mole is made from dried chile, garlic, tomatoes, chocolate, and spices. Serve the leftover sauce with pork or use it to make enchiladas. Here, a salad of romaine and radish plus rice flecked with scallion completes the meal.

　　

Ingredients

serves 6

　　3/4 cup Mole Sauce (recipe follows)

　　1/2 cup water

　　1 tablespoon olive oil

　　1 boneless, skinless turkey breast half (about 2 pounds)

　　Coarse salt and ground pepper

　　1/2 teaspoon sesame seeds, for garnish (optional)

　　

Step 1

Preheat oven to 325°F. Whisk together mole sauce and the water until smooth. In a large heavy ovenproof saucepan, heat oil over medium-high. Pat dry turkey and season with salt and pepper. Cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.

　　

Step 2

Cover pan tightly; bake until an instant-read thermometer inserted in the thickest part of turkey registers 145°F, about 40 minutes. Transfer to a cutting board; let rest 10 minutes before thinly slicing against the grain.

　　

Step 3

Stir sauce in pan to combine and serve with turkey. Garnish with sesame seeds, if desired.

　　

nutrition information

Step 4

Per Serving (without Rice and Salad)

　　

Step 5

Calories: 246

　　

Step 6

Fat: 8.4g (1.3g Saturated Fat)

　　

Step 7

Protein: 34.2g

　　

Step 8

Carbohydrates: 7.8g

　　

Step 9

Fiber: 1.3g

　　Everyday Food: Light