Thai Chicken 'Mole' from Closet Cooking
(makes 2 servings)
1 cup Thai spicy peanut sauce
1/2 cup chicken stock
2 pound chicken breasts (boneless and skinless)
1/2 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
1 handful roasted peanuts (chopped)
1 birds eye chili (sliced)
1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with fresh chopped cilantro, peanuts and chilies.