Grilled Chicken Breasts W/chipotle Chocolate Sauce Recipe

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Grilled Chicken Breasts w/Chipotle Chocolate Sauce

Tamara Bonneru


This recipe comes from the Sacagawea Cookbook and sounds so mouthwatering that I thought I'd share it. I've not tried it myself yet but it's next on the menu.
Let me know what you think and I'll share my thoughts on it as well after I make it.
Happy Cooking!

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30 Min


1 Hr 30 Min


Stove Top


chicken breasts, grilled or broiled
2 Tbsp
olive oil, extra virgin
1 medium
onion, small diced
2 clove
garlic, minced
whole chipotles in adobe sauce, minced
fresh ground black pepper to taste
kosher salt
1 tsp
ground cinnamon
1/4 tsp
ground coriander
1/4 tsp
ground cloves
2 Tbsp
pecans, finely chopped
1 Tbsp
white sesame seeds
2 Tbsp
raisins, chopped
2 Tbsp
yellow cornmeal
2 tsp
fresh cilantro, chopped
1/2 c
tomato juice
2 c
chicken broth
1 oz
unsweetened baking chocolate, grated
1 Tbsp
black raspberry vinegar
1 Tbsp

Directions Step-By-Step

Place olive oil and onion in large heavy skillet over medium low heat. When onions have started to soften, add garlic and chipotle peppers, stirring frequently. When onions are soft and translucent add pepper, salt, cinnamon, coriander, cloves, pecans, sesame seeds, raisins, cornmeal and cilantro; stirring constantly. Add tomato juice and broth, stirring constantly for several minutes.
Reduce heat to simmer and allow mixture to reduce slightly, stirring occasionally. Add grated chocolate, stirring constantly until chocolate is completely melted. Add vinegar and honey , simmer 5 minutes, stirring frequently. If a smoother texture is desired, the sauce may be cooled slightly and pureed. Spoon sauce over chicken breast and garnish with a little fresh cilantro or chopped scallions.
Serve with corn bread and a tossed green salad which you might serve that with my Homemade Ranch Dressing made from scratch located on this site!

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern