Blackberry Jalapeno Stuffed Chicken (Printable)
Chicken breasts filled with goat cheese, blackberries, and jalapeno, baked golden and melty.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch 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. Gently fold together until evenly incorporated.
04 - Spoon the blackberry-jalapeño filling into each chicken breast pocket, dividing evenly. Secure the openings with toothpicks to hold the filling in place during cooking.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for approximately 2 minutes per side until a golden crust forms.
06 - Transfer the seared chicken breasts to the prepared baking dish. Top each breast evenly with shredded mozzarella and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and melted.
08 - Remove from the oven and let rest for 3 to 5 minutes. Carefully remove toothpicks and serve warm, garnished with additional fresh basil if desired.
# Expert Advice:
01 -
- The creamy tangy filling bursts with sweet heat in every single bite, and nobody believes you made it on a weeknight.
- It looks wildly impressive but the technique is honestly forgiving once you get the pocket cut right.
02 -
- If you cut all the way through the chicken breast while making the pocket, just press it back together and use extra toothpicks to hold it. It still works.
- Letting the goat cheese soften before mixing is nonnegotiable because cold cheese will crush the blackberries into jam instead of folding gently around them.
03 -
- Sear the chicken in batches if your skillet is crowded, because steaming instead of searing means no golden crust and nobody wants that.
- A toothpick count written on a sticky note near the stove saves you from the terrifying moment of realizing you lost one inside the chicken.