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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
For sauce, in a small saucepan, heat butter over medium heat until melted. Add onion and garlic; cook and stir about 3 minutes or until very tender. Add tomatoes, honey, vinegar, ground ancho pepper, salt and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chocolate and snipped cilantro until chocolate is melted. Cool slightly.
Place chicken in the prepared baking dish. Spoon half of the sauce over chicken; turn chicken to coat. Bake for 30 to 35 minutes or until chicken is no longer pink (170°F). Reheat the remaining sauce until warm. Serve chicken with warm sauce. If desired, garnish with cilantro sprigs.