Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 2 \N | Chicken breasts |
| 75 grams | Plain chocolate |
| 1 teaspoon | Chilli flakes |
| 25 millilitres | White wine |
| \N \N | Salt & pepper |
Preheat the oven to 220c/425f/Gas 7.
1 Heat the olive oil in a roasting tin on the hob. Flatten out each chicken breast with a meat hammer.
2 Put 3 cubes of chocolate and ¼ tsp chilli flakes in the middle of each breast. Season with salt and pepper.
3 Roll each breast up and secure with a cocktail stick. Sear the chicken in the roasting tin on the hob for 1 2 minutes and transfer to the oven to cook for 12-14 minutes until cooked through.
4 For the Chocolate Sauce: Slowly melt the remaining chocolate in a small pan with the white wine and chilli flakes. Use pan fried cabbage as a bed for the chicken and drizzle the chocolate sauce around the edge.
Converted by MC_Buster.
Per serving: 567 Calories (kcal); 34g Total Fat; (55% calories from fat); 60g Protein; trace Carbohydrate; 186mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 8½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.