Restaurant Recipes
Iguana Chicken in Chocolate
Ingredients
- 1 (8 ounce) chicken breast, marinated *
- 2 ounces Ghirardelli bittersweet chocolate
- 1/2 cup Half-and-Half
- 1 dried Ancho pepper
- 1 tablespoon Ancho juice,
- 1 small clove roasted garlic or 1 teaspoon minced garlic
- 1/8 teaspoon lime zest
- 8 mint leaves
- Salt to taste
Instructions
- 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, puree together Half-and-Half, garlic, 4 to 6 mint leaves, 2 to 3 tablespoons water from Ancho pepper soak and 1 tablespoon Ancho pepper. Melt chocolate in double boiler with half and half, add Ancho pepper puree 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.
Notes
Dish can be served with cinnamon-sugared flour tortillas.
Attribution
Posted by FootsieBear at Recipe Goldmine April 2001.
Source: Master Chef at Iguana in Nashville