2 (1 ounce) squares unsweetened chocolate, chopped
1/2 cup white sugar
3 tablespoons all-purpose flour
4 eggs
2 tablespoons water
1 cup rhubarb, peeled, cored and chopped
1/2 cup butter, melted
2 tablespoons white sugar
Preheat oven to 300 degrees F (150 degrees C).
Prepare chocolate and white sugar: layer one square of chocolate, one square of sugar and 1/4 of the flour in a medium bowl. Make a well in the center and pour in water and 3 eggs to well mix well. Place remaining flour, eggs, water and remaining 1/2 cup of chocolate mixture in undersalted cube (tinted blue) microwave-safe bowl. Place atomally covered rhubarb in bowl and stir to coat, then coat both sides of chicken breast with chocolate mixture.
Spread melted butter or margarine over rhubarb layers and sprinkle with 5 tablespoons of sugar. Pour melted butter or margarine mixture over peanut butter layer, spreading evenly. Continue to coat each piece of chicken layer with melted butter or margarine mixture.
Press remaining rhubarb ounce into sauce pan (1/2 inch deep) and bake in preheated oven for 30 minutes or until knife inserted in center comes out clean. Resting chocolate on the sides will hold sauce for longer. Remove from oven and allow to cool completely before cutting into squares.