Blackberry Jalapeno Stuffed Chicken (Printable)
Creamy blackberry and jalapeno cheese stuffed chicken breasts, baked until golden and perfectly melty inside.
# What You'll Need:
→ Chicken & Filling
01 - 4 large boneless, skinless chicken breasts
02 - 4 oz cream cheese, softened
03 - 1/2 cup fresh blackberries, slightly mashed
04 - 1 medium jalapeño, finely diced (seeds removed for milder heat)
05 - 1/2 cup shredded mozzarella cheese
06 - 1 garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper
→ Seasoning & Finishing
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
12 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or line with parchment paper.
02 - In a medium mixing bowl, combine the softened cream cheese, mashed blackberries, diced jalapeño, shredded mozzarella, minced garlic, salt, and pepper. Stir until smooth and evenly incorporated.
03 - Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each breast, stopping about 1/2 inch from the opposite edge to keep it intact.
04 - Divide the blackberry-jalapeño cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling contained.
05 - Brush both sides of each stuffed chicken breast with olive oil. Evenly sprinkle with smoked paprika, dried thyme, and additional salt and pepper to taste.
06 - Arrange the seasoned chicken breasts in the prepared baking dish. Bake for 28 to 32 minutes, until the internal temperature reaches 165°F at the thickest part and the filling is bubbly and melted.
07 - Remove from the oven and let the chicken rest for 3 to 5 minutes. Carefully remove any toothpicks before serving.
# Expert Tips:
01 -
- The creamy tang of cream cheese tangled with jammy blackberries and a sneaky jalapeno kick will make you wonder why you ever stuffed chicken with plain old spinach.
- It looks absurdly impressive for a weeknight dinner but honestly the whole thing comes together in under an hour with barely any fuss.
02 -
- Overstuffing the pockets will cause the filling to leak out during baking, so resist the urge to pack them like burritos.
- Toothpicks are your best friend here, and forgetting them means your beautiful stuffed chicken opens up like a book in the oven.
03 -
- Use a paring knife for the pockets since a large chefs knife makes it harder to control the depth of your cut.
- Chilling the stuffed chicken for ten minutes before baking helps the filling set so less escapes during cooking.