Chorizo Stuffed Chicken Breasts with Raspberry Mole Recipe

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.