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Sweet Heat Blackberry Jalapeño Stuffed Chicken

A delightful blend of sweet blackberries and spicy jalapeños stuffed in tender chicken breasts, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
Stuffing
  • ¾ cup blackberries, lightly mashed Fresh berries give a brighter flavor.
  • 1 piece jalapeño, finely diced (seeds removed for mild heat) Remove seeds for kid-friendly heat.
  • 4 oz cream cheese, softened Room-temperature cream cheese mixes easier.
  • ½ cup shredded mozzarella or Monterey Jack cheese
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme or rosemary, finely chopped Thyme can be swapped for basil.
  • 2 tablespoons blackberry preserves Optional glaze.
  • 1 tablespoon balsamic vinegar Optional glaze.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Pat the chicken dry so the sear sticks.
  2. Season both sides of each breast with salt, black pepper, and garlic powder. Press the seasonings in.
  3. Heat the olive oil in a skillet over medium heat until it shimmers. Sear the breasts 4–5 minutes per side until golden and the edges brown.
  4. In a bowl, combine the mashed blackberries, diced jalapeño, softened cream cheese, shredded cheese, honey, and chopped herbs. Mix until creamy and speckled.
  5. Make a pocket in each seared breast with a sharp knife. Stuff each pocket with the blackberry jalapeño mixture and press closed gently.
  6. Place the stuffed chicken into a baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F and juices run clear.
Finishing Touch
  1. If desired, whisk together blackberry preserves and balsamic vinegar. Brush it over the breasts during the last 5 minutes to caramelize lightly.
  2. Let rest for 5 minutes before slicing and serving.

Notes

For a smoky twist, swap thyme for basil and add a pinch of smoked paprika. Store in an airtight container up to 3 days in the fridge or freeze cooked breasts up to 2 months.