Chorizo Stuffed Chicken Breasts With Raspberry Mole

Name: Chorizo Stuffed Chicken Breasts With Raspberry Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cloves garlic; 1 bunch cilantro; 1 green bell pepper, chopped; 1 medium onion, chopped, divided; 1 roma (plum) tomato, chopped; 5 tablespoons olive oil, divided; 1/4 cup raspberry jam; 1/4 cup chipotle puree; 3 roma (plum) tomatoes, chopped; 1/4 cup orange juice; 1/4 cup lime juice; 1/2 cup milk; 1 tablespoon mayonnaise; 1 pinch unsweetened cocoa powder; 4 (6 ounce) skinless, boneless chicken breast halves; 4 tablespoons prepared guacamole; 1/2 cup queso quesadilla cheese; 1/4 pound chorizo sausage, casing removed and meat finely diced

Servings: persons

5 cloves garlic
1 bunch cilantro
1 green bell pepper, chopped
1 medium onion, chopped, divided
1 roma (plum) tomato, chopped
5 tablespoons olive oil, divided
1/4 cup raspberry jam
1/4 cup chipotle puree
3 roma (plum) tomatoes, chopped
1/4 cup orange juice
1/4 cup lime juice
1/2 cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
1/2 cup queso quesadilla cheese
1/4 pound chorizo sausage, casing removed and meat finely diced

1
Make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. Puree until smooth. Transfer to a bowl and reserve.
2
Make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. Puree until smooth.
3
Place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. Divide the guacamole, cheese, and chorizo evenly onto the center of each breast. Roll the chicken around the filling, and secure with toothpicks.
4
Combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. Cook, stirring, until most of the liquid has evaporated. Add the chicken breasts, and cook until browned, 3 to 5 minutes per side. Pour the mole sauce into the pan, and lower the heat to medium-low. Cover, and cook for 1 hour, turning frequently. Serve the chicken with the thickened sauce spooned on top.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 cloves garlic, 1 bunch cilantro, 1 green bell pepper, chopped, 1 medium onion, chopped, divided, and more.

Yes, Chorizo Stuffed Chicken Breasts With Raspberry Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!