Chorizo Stuffed Chicken Breasts with Raspberry Mole

Chorizo Stuffed Chicken Breasts with Raspberry Mole

jayysenn 0

"This fall-apart tender dish is my family's absolute favorite! It takes a bit of time and effort, but it is well worth it."

Ingredients 1 h 45 m {{adjustedServings}} servings 685 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  • Editor's Notes:
  • Queso quesadilla is also known as chihuahua cheese. If not available in your area, mozzarella makes a great substitute.
  • The sofrito made in step 1 can be prepared in advance and frozen.
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Reviews 6

  1. 6 Ratings


My hubby and I decided to try this because we thought it sounded really good and interesting. While making it, we weren't so sure. However, the "many layers of flavor" description is spot on! It was very yummy, but very different and not for the faint of heart. It is very spicy, but mostly from the chorizo so that can be adjusted or changed to a different, less spicy meat. We made this dish exactly to the recipe with one exception...brown the chicken before cooking down the sofrito.


This was good in theory but didn't turn out as flavorful as expected. I would increase the amount of raspberry and cocoa next time. I also thought it was overcooked - 45 min. probably would have been plenty.


This was a really interesting dish. I made the sauce and tasted it. I was doubtful how it would taste with the chicken so as not to ruin the chicken with a sauce I maybe didnt like, I cooked it a little differently. I stuffed thee breast with chorizo and some of the sofrito.. no cheese or guacamole. I browned the breast and cooked them all the way through on the stove top. I remove the chicken and added the remainder of the sofrito and the sauce and cooked it til thickened. I topped the chicken with some queso fresco and made a small bowl of sauce to serve on the side. I really liked it this way. If I had the chicken cooked in the sauce, I think it would have been too saucy and too spicy for me. I will have a lot of the sauce leftover which I will freeze for next time