Ok folks this is an update to this fantastic recipe, I cooked for my niece when she stayed with me recently. When she got home she made it following my recipe, she is not a experienced cook but she is a good cook. She got back to me saying some of the measurements are in American weights and hers did not taste the same. All good points I did get this recipe from an old Mexican cookery book and as I cook by instinct with lots of tasting along the way it was not a problem for me, but I cooked this again last night and decided to put the recipe up the way I cook it in everyday measurements. I need feed back like this so that things work well, so Katy try this again and this time it is full proof. A real favorite of my husbands, it has also proved very popular with many friends who have asked for this to be put up. This dish can be severed with Mexican rice or just plain rice but I have also served it with new potatoes it is so versatile, the chicken breasts stay moist as they are cooked in the sauce and the ground almonds give it such a richness, it is a lovely dish
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