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Home > Recipes > Cocoa and Curry Rubbed Chicken Breast

Cocoa and Curry Rubbed Chicken Breast Recipe

Cocoa and Curry Rubbed Chicken Breast
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 tablespoon canola oil
  • 6 (5 oz. each) boneless, skinless chicken breasts
  • COCOA CURRY SPICE MIX(recipe follows)


1. Heat oven to 350°F. Grease baking sheet. Prepare COCOA CURRY SPICE MIX.

2. Rub chicken breasts with canola oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast. Place coated chicken on prepared baking sheet.

3. Bake 20 to 25 minutes or until juices are clear. Let chicken cool before serving for a cool dish or serve hot as part of a hot meal. 6 servings.


2 tablespoons ground cumin

2 tablespoons curry powder

1 teaspoon salt

1 teaspoon ground black pepper

1-1/2 tablespoons HERSHEY'S Cocoa

Stir all ingredients together in medium bowl. Store covered, in cool dry place.

Nutritional Information (per serving):

Calories: 180, Total Fat: 6g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 80mg, Sodium: 280mg, Total Carbohydrate: 2g, Dietary Fiber: 1g, Sugars: 0g, Protein: 29g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 2%DV*, Iron: 10%DV*

*DV= % Daily Values are calculated based on a 2000 calorie diet

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  • 3 stars


    I really liked this, but part of my family did not. You can't really taste the chocolate; the flavors blend together fairly well to make a very unique, different dish.

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