Chef Cheryl uses ingredients from the four baskets of love featuring local artisanal products from InstaMarkett, Montano's Chocolate, Adam's Sauces and Caribelle Foods


1 oz Montano’s Dark Chocolate, chopped
1 small onion, diced
2 cloves garlic, minced
4 tablespoons butter

2 tablespoons Montano’s Cocoa Powder
1 oz oil
11/2 cups ketchup
1/3 cup brown sugar
1/4 cup brewed coffee
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon cayenne pepper
3 teaspoons salt
2 teaspoons black pepper
3 – 4 chicken breasts, boneless and skinless


  1. Season chicken breasts with salt and black pepper, set aside.
  2. Melt butter in a sauté pan over medium heat. Add the onion and garlic and sauté for 1 minute or just until tender.
  3. Add the chopped Montano’s 60% Dark Chocolate to the pan and stir, letting the chocolate melt. Add the coffee, sugar and cocoa powder, stirring to dissolve the cocoa powder.
  4. Add remaining ingredients (except chicken) and mix well. Let the sauce cook for 5- 7 minutes over medium heat, stirring occasionally. Taste and adjust seasoning if necessary.
  5. Baste chicken breast with finished sauce, set aside.
  6. Lightly spray a baking dish with cooking spray. Ladle some of the chocolate barbecue sauce into the dish, enough to cover the base.
  7. Heat sauté pan and add 1 tablespoon butter with oil. Add the chicken and sauté chicken breasts until golden brown on both sides. Remove from pan.
  8. Place the chicken on top of the layer of sauce in the baking dish. Cover with some additional barbecue sauce. Cover with foil and place in a preheated oven for an additional 10 – 15 minutes depending on size of chicken breast.
  9. Remove and let rest for 5 minutes. Slice and serve.

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