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Roasted Chicken With Mole Sauce and Citrus Salad
- 1 cup store-bought enchilada sauce
- 1 ounce unsweetened chocolate, chopped
- 1 cup raisins
- 3 tablespoons olive oil
- 6 6-ounce boneless, skinless chicken breasts
- 2 tablespoons kosher salt and black pepper
- 2 red wine vinegar
- 1 bunches watercress, thick stems removed
- 1/4 orange, peeled and sliced
Directions:View on Real Simple
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