Ingredients:

3 corn tortillas, torn into small pieces
1 cup chicken broth
2 tbsp chili powder
2 tbsp ground almonds
2 tbsp raisins
4 cloves garlic
1/2 tsp cumin
1/2 tsp cinnamon
1 oz unsweetened chocolate
2 lbs chicken breasts

Directions:

In blender or food processor, combine tortillas, chicken broth, chili powder, ground almonds, raisins, garlic, cumin,and cinnamon. Puree until smooth. Pour into a saucepan and add chocolate. Simmer, stirring, until chocolate is melted ( about 10 minutes ). Remove  from heat and let cool.

Rinse chicken breasts and pat dry with a paper towel. Place chicken in a shallow baking dish. Pour mixture over the chicken and cover. Allow the chicken to marinate for about 45 minutes at room temperature. Grill 20 to 25 minutes on each side or until meat is no longer pink and juices run clear.