Blackberry Jalapeno Stuffed Chicken (Printable)

Creamy blackberry and jalapeno stuffed chicken breasts, baked until tender and golden with sweet-spicy melted filling.

# 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 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 it 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, taking care not to cut all the way through.
04 - Generously fill each chicken pocket with the blackberry-jalapeño cheese mixture. Secure the openings with toothpicks if necessary to keep the filling enclosed.
05 - Brush both sides of each stuffed chicken breast with olive oil. Evenly sprinkle with smoked paprika, dried thyme, salt, and pepper.
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 sweetness of blackberries and the kick of jalapeno create a filling that tastes like it took far more effort than it actually does.
  • It looks incredibly impressive sliced open on a plate, but the whole thing comes together in under an hour with basic tools.
02 -
  • Do not overstuff the pockets or the filling will leak out no matter how many toothpicks you use.
  • An instant read thermometer is your best friend here because undercooked chicken with pinkberry filling is a confusing moment nobody needs.
03 -
  • Use a small sharp knife for pocketing the chicken because a dull blade will tear the meat and make the opening too wide to hold the filling.
  • If you want more heat, leave a few jalapeno seeds in the filling or add a pinch of chili flakes to the outside seasoning for a slow burn that builds with each bite.

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