Iguana Chicken in Chocolate

Source: Master Chef at Iguana in Nashville

1 (8 ounce) chicken breast, marinated

2 ounces Ghiradelli 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

2 hours in the juice of

2 limes,

1/2 cup olive oil, two cloves diced garlic and 1 tablespoon white Balsamic vinegar.

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!!

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 pur?e 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.