1 small clove roasted garlic or 1 teaspoon minced garlic
1/8 teaspoon 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
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.
Dish can be served with cinnamon-sugared flour tortillas.
Posted by FootsieBear at Recipe Goldmine April 2001.