"Chicken breasts, marinated in sweetened condensed milk and pan-fried, are served in a flavorful, chocolate and wine sauce." — MONIBALONI
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1 (14 ounce) can
sweetened condensed milk
chicken bouillon granules
bone-in chicken breast halves
fresh red chile peppers, halved and seeded
2 large cloves
shallots, peeled and minced
juniper berries, crushed
1 (2 inch)
2 1/4 cups
Burgundy or other dry red wine
2 (1 ounce) squares
semisweet chocolate, grated
While this wasn't the best chicken dinner I've ever had, I had to rate it a 5 for being delicious and creative! I would have never in a million years considered putting chocolate on chicken, but it really works. The chicken was wonderfully moist and I love the smell of cooking chocolate.
Delicious! Even my finicky 8 year old loved it. I used a whole fryer to make this recipe, had to cook the chicken in 2 batches. Served it with frijoles and gorditas. Great recipe!
Chicken was too sweet from the marinade but the sauce was bitter. Didnt have a lot of depth of flavor; surprising from the number of ingredients.
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