Blackberry Jalapeno Stuffed Chicken (Printable Version)
Creamy blackberry-jalapeno filling tucked inside tender baked chicken breasts with sweet and spicy flavors.
# What You 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 salt
08 - 1/4 teaspoon ground black pepper
→ Seasoning & Baking
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 It:
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 black pepper. Stir until smooth and evenly blended.
03 - Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut 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 creamy, fruity, spicy filling melts into something that tastes far more complicated than it actually is.
- It looks impressive sliced open on a plate but requires no special skills beyond cutting a pocket in chicken.
02 -
- Overstuffing will cause the filling to spill out entirely during baking, so resist the urge and leave a little room inside each pocket.
- A meat thermometer is the single best tool here because undercooked chicken is unsafe but overcooked chicken dries out fast once you cut into it.
03 -
- Toothpicks are your best friend here, use two per breast in an X shape to really lock that pocket shut during baking.
- Let the stuffed chicken rest seam side down in the baking dish so gravity helps hold everything together while it finishes cooking.