Prep 30m Cook 1h 15m Additional - Ready In 1h 45m
Servings 4 servings Calories 685.1

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.

Recipe 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
  • 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

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 685.1
  • Carbohydrate 29.8 g
  • Cholesterol 140.5 mg
  • Fat 41.5 g
  • Fiber 3.4 g
  • Protein 48.4 g
  • Saturated Fat 11.3 g
  • Sodium 638.4 mg
  • Sugar 19.4 g

Chef's Notes

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.


  1. 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 - Read more ...
  2. wow its great my party fell in love
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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.
  6. 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 - Read more ...