Blackberry Jalapeno Stuffed Chicken (Printable)
Cream cheese and blackberry-stuffed chicken with spicy jalapeno, baked until golden and melty inside.
# What You'll Need:
→ 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 teaspoon salt
08 - ¼ teaspoon ground black pepper
→ Seasoning & Baking
09 - 2 tablespoons olive oil
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried thyme
12 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 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 black 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 before cutting all the way through.
04 - Generously fill each chicken pocket with the blackberry-jalapeño cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed.
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 and the filling is bubbly and melted.
07 - Remove from the oven and let the chicken rest for 3 to 5 minutes. Remove any toothpicks before serving.
# Expert Tips:
01 -
- The contrast of molten cream cheese with bursts of tart blackberry and sudden jalapeno heat is the kind of flavor combination that makes you close your eyes.
- It looks wildly impressive but the pocket technique is honestly forgiving once you get the hang of it.
02 -
- Overstuffing the pockets will cause the filling to leak out completely, so use roughly two generous tablespoons per breast and resist the urge to pack it tight.
- A toothpick that pokes out too far can catch on the oven rack or burn, so trim them down or tuck them in snugly before the chicken goes into the oven.
03 -
- If your chicken breasts are very thick, place them between two sheets of plastic wrap and pound them gently to an even thickness before cutting the pocket, which makes the whole process easier and ensures even cooking.
- Dust the outside of the stuffed chicken with a light sprinkle of extra smoked paprika right before serving for a punch of color that photographs beautifully.