Melty Blackberry Jalapeno Stuffed Chicken (Printable)
Cream cheese and blackberry stuffed chicken with jalapeno, baked until melty and golden. Sweet meets spicy.
# Ingredient List:
→ Chicken & Filling
01 - 4 large boneless, skinless chicken breasts
02 - 4 oz cream cheese, softened
03 - ½ cup fresh blackberries, slightly mashed
04 - 1 medium jalapeño, finely diced (seeds removed for milder heat)
05 - ½ cup shredded mozzarella cheese
06 - 1 garlic clove, minced
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
→ Seasoning & Baking
09 - 2 tbsp olive oil
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish or line with parchment paper.
02 - In a medium bowl, combine cream cheese, mashed blackberries, diced jalapeño, mozzarella, garlic, salt, and pepper. Mix until smooth and well blended.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, taking care not to slice all the way through.
04 - Gently fill each chicken breast pocket with the blackberry-jalapeño cheese mixture, distributing evenly. Secure openings with toothpicks if needed to keep filling inside.
05 - Brush both sides of each stuffed chicken breast with olive oil. Sprinkle evenly with smoked paprika, dried thyme, and additional salt and pepper to taste.
06 - Arrange seasoned chicken breasts in the prepared baking dish. Bake for 28 to 32 minutes, until the internal temperature reaches 165°F and the filling is bubbly and melted.
07 - Remove from oven and let rest for 3 to 5 minutes. Remove any toothpicks before serving.
# Expert Advice:
01 -
- The sweet and spicy combo is addictive, and the filling gets this gorgeous deep purple color that looks way more impressive than the effort it takes.
- It sounds fancy but the whole thing comes together with a mixing bowl and a baking dish, which makes it perfect for a weeknight that feels like a weekend.
02 -
- Do not skip the toothpicks because the filling will try to escape during baking and you will lose half of it to the pan.
- Overstuffing the pockets leads to blowouts, so use about two generous tablespoons per breast and resist the urge to pack in more.
03 -
- Use a really sharp knife for cutting the pockets because a dull blade will shred the chicken and make uneven holes that are harder to stuff.
- Let the chicken rest the full five minutes before slicing because cutting too early releases all those juices and dries out the meat.