Recipe by Roberta Montfort

Ingredients:

For the chicken:

• 1 chicken breast
• 1/2 pkt of Remia Gold margarine
• 50 g walnuts
• 4 cloves garlic
• Parsley
• Flour
• 1/2 can Frisian Flag condensed milk
• Breadcrumbs
• Salt and pepper to taste

For chocolate bbq sauce:

• 1 tbsp Remia Gold margarine
• 1 cloves garlic minced
• 1/2 small onion, minced
• 30 g Cadbury Bournville chocolate chopped
• 3/4 cup ketchup
• 1 tbsp brown sugar
• 1/8 cup brewed coffee
• 1 tbsp honey
• 1 tbsp cider vinegar
• 1 tbsp Cadbury cocoa powder
• 1/2 tbsp Worcestershire sauce
• 1/2 tsp mustard powder
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp ground black pepper

For the potato wedges:

• 3 potatoes
• 2 tbsp oil
• salt and pepper
• paprika

Instructions:

For the chicken:

1. Put Remia Gold margarine, walnuts, garlic and parsley in bowl and mix together.
2. Put in cling film and refrigerate.
3. In the meantime prepare chicken by dividing it in half.
4. Make a pocket in the chicken.
5. Fill chicken with walnut margarine mix and secure with a toothpick.
6. Coat chicken with flour, then the Frisian Flag condensed milk and, finally, in breadcrumbs.
7. Fry chicken for a few minutes on both sides and then continue to cook in oven for about 20 mins or until chicken is cooked through.

For chocolate bbq sauce:

1. Melt Remia Gold margarine in a saucepan.
2. Add garlic and onions and cook until soft.
3. Stir in Cadbury Bournville chocolate, ketchup, sugar, coffee, honey, vinegar, Cadbury cocoa, Worcestershire, mustard, chili powder, salt, pepper and cook stirring occasionally until thickened.

For potato wedges:

1. Cut potatoes into wedges.
2. Put oil, salt, pepper and paprika and mix well to cover the potatoes.
3. Cook in oven until golden brown and potato becomes tender.

This recipe is part of a competition organised by The Kċina on Facebook. To vote, please visit and 'like' our Facebook page and then 'like' your favourite recipe in the appropriate album.