1. Heat conventional oven to 425°F. Grease baking sheet.
2. Stir together coffee beans, cocoa, brown sugar, salt and chili powder. Rub chicken pieces with vegetable oil; pat on cocoa mixture. Place coated chicken pieces on prepared baking sheet.
3. Bake 20 to 25 minutes or until juices are clear. Meanwhile, prepare SPECIAL SALSA MOLE.
4. Arrange chicken and salsa on plate. Garnish with cilantro sprigs, if desired. Serve with rice and tortilla chips, if desired. 4 servings.
SPECIAL SALSA MOLE
2 tomatoes, chopped
1 avocado, peeled and diced
1 green onion, minced
1 tablespoon snipped cilantro
1 clove garlic, pressed
1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1 teaspoon lime juice
1/2 teaspoon salt (optional)
Stir together tomatoes, avocado, onion, cilantro, garlic, small chocolate chips, lime juice and salt, if desired in medium bowl.