Prepare as directed, substituting 4 boneless skinless chicken breast halves, pounded to 1/2-inch thickness, for the pork chops.
For added flavor, sprinkle 1 tsp. ground cumin or chili powder over the chops before browning.
Using the unsweetened cocoa powder in this sauce imparts the flavor of a traditional Mexican mole sauce. The chocolate contributes a rich flavor without adding sweetness.