Chorizo Stuffed Chicken Breasts with Raspberry Mole Recipe -
Chorizo Stuffed Chicken Breasts with Raspberry Mole Recipe
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Chorizo Stuffed Chicken Breasts with Raspberry Mole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  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.

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2009

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.

Most Helpful Critical Review
Aug 17, 2011

I took the advise of the other two reviews and increased the raspberry jam to 1/3 cup and a full tbsp of cocoa powder. I'm glad that i did as the sauce then had a more full bodied taste. Honestly, the cheese and guacamole just simmered away as it oozed out of the sides of the chicken even though I secured the ends as best as possible. I wouldn't bother to include these two ingredients. I'm a fairly experienced cook and not afraid of labor-intensive recipes, if they're worth it. I'm really on the fence with this one. If my husband requested it again, I would certainly make it but I don't see me wanting it again. I'm sorry if that hurts but I salute your efforts. Thank you!


6 Ratings

Aug 30, 2010

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.

Aug 21, 2011

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

Mar 16, 2015

I will admit this took me 2 days to make. I made the sauces and pounded/stuffed the chicken one night and cooked the next night. BUT this recipe is awesome and well worth the effort. On the advice of other reviewers I increased the cocoa powder to 1 TBLS and the raspberry jam to 1/3 cup. I would add that I recommend using seedless jam. Also, on the advice of other reviewers I skipped the cheese and guacamole. Hot guacamole doesn't sound good to me anyway. I this is more of a Sunday dinner type of dish, since there are so many components, but you won't be disappointed. In fact, I just made the sofrito again yesterday and froze it for future use.

Jul 29, 2014

wow its great my party fell in love


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  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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