| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Ready stead, Emp | 2 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Chicken breasts | |
| 75 | g | Plain chocolate |
| 1 | ts | Chilli flakes |
| 25 | ml | White wine |
| Salt & pepper |
INSTRUCTIONS
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.
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