Mexican chocolate chicken

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.

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