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Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
- 2 dried ancho chiles,* stemmed, seeded, torn into large pieces
- 4 1/2 tablespoons vegetable oil
- 1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
- 2 garlic cloves, peeled
- 1 5x3x1/2-inch-thick slice country white bread, crust trimmed
- 3/4 cup drained canned diced tomatoes
- 3 1/2 cups low-salt chicken broth
- 4 canned chipotle chiles
- 1 cup canned pure pumpkin
- 1/3 cup whipping cream
- 2 teaspoons dark brown sugar
- 8 skinless boneless chicken breast halves
- Fresh cilantro sprigs
- Lime wedges
Directions:View on Bon Appetit
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