Chorizo Stuffed Chicken Breasts With Raspberry Mole Recipes

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CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE



Chorizo Stuffed Chicken Breasts with Raspberry Mole image

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.

Provided by jayysenn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h45m

Yield 4

Number Of Ingredients 18

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
¼ cup raspberry jam
¼ cup chipotle puree
3 roma (plum) tomatoes, chopped
¼ cup orange juice
¼ cup lime juice
½ cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
½ cup queso quesadilla cheese
¼ pound chorizo sausage, casing removed and meat finely diced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 29.8 g, Cholesterol 140.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 48.4 g, SaturatedFat 11.3 g, Sodium 638.4 mg, Sugar 19.4 g

CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE



Chorizo Stuffed Chicken Breasts with Raspberry Mole image

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.

Provided by jayysenn

Categories     Mole Sauce

Time 1h45m

Yield 4

Number Of Ingredients 18

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
¼ cup raspberry jam
¼ cup chipotle puree
3 roma (plum) tomatoes, chopped
¼ cup orange juice
¼ cup lime juice
½ cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
½ cup queso quesadilla cheese
¼ pound chorizo sausage, casing removed and meat finely diced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 29.8 g, Cholesterol 140.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 48.4 g, SaturatedFat 11.3 g, Sodium 638.4 mg, Sugar 19.4 g

CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE



Chorizo Stuffed Chicken Breasts with Raspberry Mole image

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.

Provided by jayysenn

Categories     Mole Sauce

Time 1h45m

Yield 4

Number Of Ingredients 18

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
¼ cup raspberry jam
¼ cup chipotle puree
3 roma (plum) tomatoes, chopped
¼ cup orange juice
¼ cup lime juice
½ cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
½ cup queso quesadilla cheese
¼ pound chorizo sausage, casing removed and meat finely diced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 29.8 g, Cholesterol 140.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 48.4 g, SaturatedFat 11.3 g, Sodium 638.4 mg, Sugar 19.4 g

CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE



Chorizo Stuffed Chicken Breasts with Raspberry Mole image

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.

Provided by jayysenn

Categories     Mole Sauce

Time 1h45m

Yield 4

Number Of Ingredients 18

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
¼ cup raspberry jam
¼ cup chipotle puree
3 roma (plum) tomatoes, chopped
¼ cup orange juice
¼ cup lime juice
½ cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
½ cup queso quesadilla cheese
¼ pound chorizo sausage, casing removed and meat finely diced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 29.8 g, Cholesterol 140.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 48.4 g, SaturatedFat 11.3 g, Sodium 638.4 mg, Sugar 19.4 g

STUFFED CHICKEN BREAST



Stuffed chicken breast image

Chicken breast stuffed with chorizo and mozzarella

Provided by paulsuttling

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Place the chicken breast on a chopping board, using a small sharp knife slide the knife in at the fat end of the breast blade away from you, it helps to put your hand ontop of the breast to keep it steady and the knife in the middle of the meat. move the knife to make a pocket inside the breast.
  • Mix the cheese, chorizo, basil, salt pepper and a little olive oil in a bowl.
  • Stuff the breasts with the mixture, when both are full use a cocktail stick to close the opening.
  • In a blender whizz up the bread, parsley, salt and pepper. On 3 plates put flour on one, beaten egg on the next and the breadcrumb mix on the last
  • Carefully roll your chicken breast in the flour knocking off any excess then cover in the egg, finally pack on the breadcrumb, Place the breasts on an oiled baking tray and cook for 35 to 40 mins at 180c gas mark 4. The cooking time really depends on the size of the breast and the amount of stuffing you have manage to get in ! i always cut in just to check.
  • We always have a big salad with this which goes really well.
  • Hope you like it.

CHORIZO & POBLANO STUFFED CHICKEN BREAST



Chorizo & Poblano Stuffed Chicken Breast image

Make your meal extra special with Chorizo & Poblano Stuffed Chicken Breast. Chorizo & Poblano Stuffed Chicken Breast is a great way to liven up any day.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 small boneless skinless chicken breasts (1-1/2 lb.)
6 slices OSCAR MAYER Baked Cooked Ham
1 large roasted poblano chile, peeled, deveined and cut into thin strips
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 lb. crumbled Mexican chorizo, cooked, drained
2 Tbsp. KRAFT Real Mayo
15 round buttery crackers, crushed
1 cup red salsa, warmed

Steps:

  • Heat oven to 375ºF.
  • Make cut in one long side of each chicken breast, being careful to not cut through to opposite side.
  • Top ham with chiles, cheese and chorizo; roll up, starting at one short end of ham slice. Insert 1 ham roll into pocket of each chicken breast. Brush chicken with mayo; top with cracker crumbs.
  • Pour salsa into 13x9-inch baking dish; top with chicken.
  • Bake 20 to 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

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Top Asked Questions

How do you cook chicken breast stuffed with chorizo?
The smoky paprika flavour of chorizo pairs wonderfully with chicken in this quick and simple stuffed chicken breast recipe. Preheat the oven to 190°C/fan170°C/gas 5. In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon.
How do you cook chicken and chorizo patties?
Preheat the oven to 190°C/fan170°C/gas 5. In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon. Make a pocket between the skin and meat of 4 large free-range chicken breasts, ensuring the skin stays attached at the sides. Stuff each breast with a quarter of the chorizo mixture and press to spread.
How do you cook chorizo with olive oil?
Heat the olive oil in a large skillet, over medium-high heat. Add the chorizo and cook, breaking it apart with a wooden spoon, until cooked through, about 5 minutes. Remove with a slotted spoon and reserve. Discard most of the fat from the skillet, leaving about 2 teaspoons.
What can I do with chorizo?
Stuff each breast with a quarter of the chorizo mixture and press to spread. Season the skin and rub with olive oil. Roast for 20 minutes, then serve with mash, greens and lemon wedges. Fancy getting a copy in print?

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