1. Heat oven to 425°F. Grease baking sheet.
2. Stir together coffee, 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 SALSA MOLE.
4. Arrange chicken and salsa on large platter. Garnish with cilantro sprigs, if desired. Serve with black beans and rice, if desired. 4 servings.
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
Stir together tomatoes, avocado, onion, cilantro, garlic, small chocolate chips and lime juice in medium bowl.