Bill Justus, Executive Chef at Hershey Lodge, contributed this Now & Later™ recipe especially for Report back after you have given it a try

NOW: Cocoa Crusted Chicken Breast with Tomato Relish

8 6oz boneless skinless chicken breast
Cocoa Spice Rub
Tomato Relish

Cocoa Spice Rub
4 tablespoons Hershey’s cocoa
1 teaspoon allspice
1 teaspoon cumin
1/8 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground pepper


Dredge chicken in cocoa rub.
Grill until an internal temperature of 165 degrees and reserve.

Tomato Relish
4 tomatoes, diced
1 small red onion, diced
¼ cup cilantro, chopped
½ teaspoon hot sauce
½ teaspoon jalapeno, chopped
2 limes, juiced
¼ cup Hershey’s special dark chocolate chips
2 tablespoons olive oil
Slat and pepper to taste

Mix all ingredients together.
Adjust season and serve with Cocoa Crusted Chicken.
YIELD:  4 Servings

LATER:  Cocoa Crusted Chicken Saute
Leftover Cocoa Crusted Chicken
Leftover Tomato Relish
2 cups chicken broth
2 tablespoons minced chipotle peppers
2 tablespoons olive oil

Dice leftover chicken into medium cubes.
Add oil to saucepot over medium high heat, add chicken and sauté.
Add broth, leftover relish and chipotle peppers.
Reduce to low heat and simmer until sauce slightly thickens, about 20 to 25 minutes.
Adjust season and serve with favorite sides. YIELD: 4 Servings