CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE
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
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
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
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
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
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
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
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
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
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
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
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
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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