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Mexican Chocolate Chicken

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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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