GoalGetter

whether or not this is really a "spanish sauce" it's debatable, but bottom line: It's GREAT!

3 oz. almonds
14 oz. diced tomatoes/jalapeño chile peppers with juice
Juice of 1/2 a lime
2 tbsp cocoal powder
1 tbsp chili powder
1/2 tsp ground cinnamon
1 onion
2 cloves of garlic, minced
6 boneless skinless chicken breast halfs (about 2 lb total)

1. Coat grill rack with cooking spray, preheat grill to medium

2. grind almonds in food processor until very fine. Add tomatoes/jalapeños,, lime juice, cocoa, chili powder, and cinnamon. Process to smooth sauce. Set aside 1/2 cup and leave rest in processor.

3. Peel onion and cut in half from root to tip. Brush with a little sauce. Grill turning once, about 5 minutes per side, or until charred and just cooked through. Roughly chop and toss into processor. Process utnil smooth.

4. Coat a pot with cooking spray and put over medium heat on stove (or on the burner attached to your grill). Add garlic and cook 4 minutes or until soft. Add sauce from processor, reduce heat to low, and cook 20 minutes.

5. Coat chicken with cooking spray and reserved sauce. Grill turning and basting a few times. 10 to 15 minutes or unti center is no longer pink and juices run clear (about 160 F). Serve with cooked sauce.

Per Serving:

Cal 280
Prot 39g
Carb 10g
Fat 10g
Sat Fat 1.5g
Chol 90mg
Fiber 4g

Source: Prevention Magazine Outsmart Diabetes Cookbook