1 (1 ounce) square unsweetened chocolate
1 cup coarse granulated sugar
1/2 cup butter, melted
2 tablespoons honey
1 tablespoon vegetable oil
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
To make the chocolate glaze: Melt chocolate in a small saucepan over low heat. Mix granulated sugar, butter and honey in small bowl. Stir until smooth.
To make the empanadas: Heat oil in a large skillet over medium heat. Add chicken and cream and cook, stirring, until chicken is cooked through and mixture is thickened.