INGREDIENTS:
100 Grams of Gourmet Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water
10 Pieces of Marinitas
1 Chicken Breast
(cooked in water, onion, salt, and garlic)
10 leaves of Escarole Lettuce 
Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed.  Add the cooked, shredded chicken breast to this sauce and stir continually for 2 minutes.  Remove from heat and allow to cool down.  Stuff the marinitas with the cool mixture.
Disinfect the lettuce leaves and cover the entire plate with them.  Place the marinitas on the lettuce leaves and serve. 

   
Bon Appetit!!