Title: Mexican Chocolate Chicken
Categories: Ready stead, Emp
Yield: 2 servings

1 tb Olive oil
2 Chicken breasts
75 g Plain chocolate
1 ts Chilli flakes
25 ml White wine
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 1/4 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); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.