Blackberry Jalapeno Stuffed Chicken (Print Version)
Chicken breasts filled with blackberry, goat cheese, and jalapeno, baked golden and melty for a gourmet weeknight meal.
# Recipe Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper to taste
03 - 1 tablespoon olive oil
→ Stuffing Mixture
04 - 4 oz goat cheese, softened
05 - 1/2 cup fresh blackberries, halved and roughly chopped
06 - 1 fresh jalapeño, seeds removed, finely diced
07 - 2 tablespoons fresh basil, chopped
08 - 1 teaspoon honey
→ Topping
09 - 1/2 cup shredded mozzarella cheese
10 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a pocket lengthwise into each breast, being careful not to cut all the way through. Season the inside and outside generously with salt and pepper.
03 - In a small mixing bowl, combine the softened goat cheese, halved blackberries, diced jalapeño, chopped basil, and honey. Fold gently until evenly incorporated.
04 - Spoon the blackberry-jalapeño mixture into each chicken breast pocket, dividing it evenly. Secure the openings with toothpicks to hold the filling in place.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 2 minutes per side until golden brown.
06 - Transfer the seared chicken breasts to the prepared baking dish. Top each breast with shredded mozzarella and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 22 to 25 minutes, or until the chicken is cooked through and the cheese is bubbly and fully melted.
08 - Let the chicken rest for 3 to 5 minutes. Remove toothpicks and serve warm, garnished with additional fresh basil if desired.
# Expert Advice:
01 -
- The sweet and spicy contrast of blackberries and jalapeno will make you rethink everything you thought you knew about stuffed chicken.
- It looks like something from a fancy restaurant menu but comes together with pantry staples on any random weeknight.
02 -
- If you stuff the pockets too full the filling will burst out during searing no matter how many toothpicks you use, so show a little restraint.
- Letting the chicken rest before slicing keeps the juices inside where they belong instead of pooling all over your cutting board.
03 -
- A meat thermometer reading of 165 degrees F at the thickest part is the only reliable way to know your chicken is done without overcooking it.
- Warming the goat cheese to room temperature before mixing is the single step that makes the difference between a lumpy filling and a silky one.