Iguana Chicken in Chocolate


  • 1 (8 oz.) chicken breast, marinated *
  • 8 oz Ghiradelli bittersweet chocolate
  • 1/2 cup half-and-half
  • 1 dried Ancho pepper
  • 1 Tbsp Ancho juice, 1 small clove roasted garlic, or 1 tsp minced garlic
  • 1/8 tsp lime zest
  • 8 mint leaves
  • Salt to taste


Marinate one breast of chicken (cut into strips before or after cooking) for at least 2 hours in the juice of 2 limes, 1/2 cup olive oil, two cloves diced garlic and 1 tablespoon white Balsamic vinegar.

Place Ancho pepper in 1 cup boiling water, set aside to soften. With kitchen scissors, cut 1 tablespoon of Ancho strips, include a few seeds if you want more spice!!

In a food processor, or blender, purée together half-and-half, garlic, 4 to 6 mint leaves, 2 to3 tablespoons water from Ancho pepper soak and 1 tablespoon Ancho pepper. Melt chocolate in double boiler with half and half, add Ancho pepper purée to chocolate as it slowly melts, stirring frequently.

Grill chicken, cut into strips, pour chocolate mixture onto your favorite semi-deep dish plate or shallow bowl, fan chicken out like a flower, garnish with mint and perhaps a few slices of star fruit. Dish can be served with cinnamon-sugared flour tortillas.

Makes 4

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