Ingredients:
6 Tender Unthawed Chicken Breasts
3 Squares Of Crushed Ghirardelli Bittersweet Chocolate
4 Tablespoons Of Spanish Extra Virgin Olive Oil
2 Large Fresh Minced Garlic Cloves
1/4 Teaspoon Of McCormick Ground Cinnamon
1 Large Fresh Diced Vidalia Onion
1 Fresh Chopped Deseeded Green Jalapeno Pepper
1/4 Teaspoon Of McCormick Ground Nutmeg
3 Chopped Slices Of Canned Pimento
2 Large Peeled Diced Tomatoes
2 Tablespoons Of New Mexico Chili Powder
2 1/2 Cups Of Campbell's Soup Chicken Broth
1/4 Cup Of Blanched Slivered Almonds
1/4 Cup Of Sun-Maid Raisins
1/2 Teaspoon Of McCormick Ground Cumin
1/4 Cup Of Bacardi Light Rum
1/4 Teaspoon Of McCormick Ground Cloves
1 Teaspoon Of Fresh Grated Orange Peel
1/2 Teaspoon Of Table Salt
1/4 Teaspoon Of McCormick Ground Black Pepper
1 Teaspoon Of C&H White Pure Cane Sugar
Information:
Serving Size 6
385 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
To begin this Mexican style chicken with chocolate sauce recipe, you will first need to take out a casserole dish. Add into the dish the extra virgin olive oil and minced garlic cloves, and then heat the contents to flavor the olive oil. Next add in the six chicken breasts, and cook them until browned on both sides. Moving along, next remove the chicken from the dish, and set them aside on a plate. With the chicken grease and oil still in the dish, cook the diced Vidalia onion, green jalapeno pepper, chopped pimento, and chopped tomatoes. Let these ingredients cook for ten minutes. Next stir in the New Mexico chili powder, chicken broth, raisins, salt, orange peel, ground cloves, ground cumin, almonds, ground nutmeg, and ground cinnamon. Once this new batch of ingredients has been added, cover the dish and let the contents simmer for half an hour. Next add in the crushed chocolate squares, stirring them until they have fully melted. You are now ready to place the chicken back into the dish, then spoon all of the delicious ingredients over the top of the meat. Bake the dish for one hour at 350 degrees Fahrenheit, or 175 degrees Celsius. When your chicken is nice and tender, pour the light rum over it and ignite it. Allow the chicken to stand for a couple of minutes to cool, then serve the dish warm.
