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MVP Chocolate Mole Chicken Breast, Apothe-Cherry Roast Chayote, Coriander “Bio Fruit” Glazed Baby Carrots

This protein dish was a hit at Summit. Savory, a little sweet, with a kick form the ancho chile. It seems complicated to make but give it a shot. You're cooking skills might surprise you.
Course Main Course
Cuisine Mexican
Keyword Apothe-Cherry, Bio Fruit
Prep Time 30 minutes
Servings 2 servings
Author Chef Chris Shertzer

Ingredients

  • 1 tbsp MVP Sport Chocolate
  • 1 tsp Purium Bio Fruit
  • 2 Roma tomato
  • ½ Onion
  • 4 Garlic cloves
  • 2 tbsp Dark chocolate chips
  • 2 oz. Dried espresso
  • 1 tbsp Dried ancho chili
  • salt and pepper to taste
  • 2 Organic boneless chicken breasts trimmed

Instructions

  • Roughly chop 1 tbsp (before soak) soaked and squeezed, dried pasilla chili, ½ onion, 2 roma tomatos, and 4 garlic cloves.
  • Mix in a pot on medium & caramelize with a little Tropic Oil. Deglaze with water about ¾ inch above veggies.
  • Add 1 tsp chili powder, ⅓ tsp cinnamon, 2 ounces of espresso, 2 tbsp of dark semi-sweet chocolate, desired BioFruit, and 1 tbsp MVP Sport.
  • Turn the heat on low and stir everything in together. Reduce by half, puree everything in blender and season with salt and pepper. You can add a squeeze of lime if desired.