In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.
Recipe courtesy Esparza’s Tex Mex Caf�, Portland, OR