Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C) with an oven rack in the middle.
- In a medium bowl, combine cream cheese, shredded mozzarella, honey, chili flakes, garlic powder, paprika, salt, and pepper. Mix until well combined and spreadable.
- Carefully cut a pocket in each chicken breast by slicing horizontally but not all the way through.
- Stuff each pocket with the cheese mixture and press the edges to seal lightly.
Cooking
- Heat olive oil in a skillet over medium heat. Pat the chicken dry so it sears nicely.
- Sear the stuffed chicken breasts for 3–4 minutes on each side until golden and you see browned edges.
- Transfer the breasts to a baking dish and spread blackberry preserves over the top of each breast. Optionally, dot with a little extra honey.
- Bake in the preheated oven for 25 minutes or until the chicken is cooked through (165°F/74°C). Let the chicken rest for 3–5 minutes before serving.
Serving
- Garnish with fresh blackberries and herbs if desired, slice, and serve warm.
Notes
Time-saver: Butterfly and stuff all breasts at once to save time. Avoid overfilling pockets to prevent bursting.
