300 grams boneless chicken breast , that is, supreme chicken breast
100 grams pineapple, chopped into pieces
80 grams deli ham, in julienne
5 tablespoons whipping cream
90 grams couverture chocolate, semi-bitter
salt , to taste
pepper, to taste
10 grams thyme
10 grams bay
3 tablespoons olive oil
2 ounces Tequila, or white wine
50 grams queso fresco
150 grams sugar
50 grams seedless prune
Preparation
1h
0 mins
Low
To prepare the candied pineapple: In a pot, combine the pineapple, sugar, and place on the stove over low heat until sweetened; let cool.
For the sauce and to marinate the chicken breast: blend the following ingredients: (salt, pepper, bay leaf, thyme, paprika; olive oil, and tequila.) Add the chicken breast and mix with the marinade sauce for at least three hours before preparation.
For the chocolate sauce: in a container, combine the chocolate couverture and the cream, place over low heat, stirring continuously until the couverture mixes with the cream and a uniform sauce is obtained; add a little sugar depending on how sweet you want the chocolate to be and remove from heat. Serve on a plate, creating a bed with the chocolate sauce; cut the breast in half and place it on the chocolate bed transversely; then drizzle with a little chocolate sauce and serve with some fries to savor this exquisite dish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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