ROSIE® Organic Boneless Skinless Chicken Breast Filet
3 tbsp Olive Oil
Spice Rub 
1 tbsp cocoa powder
1 tbsp ancho chili powder
1 tbsp espresso powder
1 tbsp brown sugar
1 pinch cayenne pepper
1 tbsp kosher salt
1/2 tsp fresh ground pepper
Smoked Tomato Sauce 
Roma Tomatoes – destemmed and halved
cloves garlic
1/2  yellow onion, diced
2 tbsp chipotle adobo
1/2 tsp dry oregano
1 tbsp tomato paste
  kosher salt
Tropical Fruit Relish 
Mango – peeled, seeded and small diced
Papaya – peeled, seeded and small diced
1-2  jalapenos – seeded and diced
2 tbsp chopped Thai Basil
1/4  red onion – fine diced
lime, juiced
  salt and pepper


1 For the spice rub, combine all ingredients in medium bowl and set aside. Coat chicken with olive oil then add cocoa spice and completely cover chicken breast.
2 Pre-heat grill on medium heat for 30 minutes. Place the chicken breast evenly over the hot grill. Turn each breast 90° after 3 minutes and flip over after another 3 minutes. Turn 90° again after another 3-4 minutes. Turn and grill for another 3 minutes. Once the chicken breast has reached 165° internally the chicken is done. Keep warm and set aside.
3 Smoked Tomato Sauce: Place tomatoes, garlic, onions, chipotle and oregano in a medium sauce pan. Add enough water to cover the ingredients. Bring to a boil and simmer till onions are tender and translucent. Puree in a blender or mixing wand till smooth. Add salt and pepper to taste. If you need more heat or smoke add a little more chipotle adobo.
4 Tropical Fruit Relish: In a medium bowl, mix all ingredients. Set aside.


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