1 lb. chicken breast
3 c. water
2 zucchini
chipotle chili powder
cumin
cocoa powder
cinnamon
onion and garlic powder
oregano
cilantro

1 lb. chicken breast 3 c. water 2 zucchini

Pound chicken breast thin, boil in 3-4 c. water, then remove chicken and dice. In a small saucepan or saute pan, put 1/4 c. of stock and incorporate spices and herbs. Gradually stir in 2 more cups of stock and simmer to reduce to approx 1 cup of sauce.
Thinly slice zucchini lengthwise to create long strips of very thin zucchini (use mandolin for even slicing). Roll diced chicken in zucchini strips and top with mole sauce. Place rolls in baking dish and bake on 350 for 10 minutes. Serve hot.