Sweet Spicy Blackberry Stuffed Chicken (Print Version)
Juicy chicken filled with sweet spicy blackberry cream cheese blend, glazed with honey balsamic.
# What You Need:
→ Poultry
01 - 4 large boneless, skinless chicken breasts
→ Blackberry Filling
02 - 1 cup fresh blackberries
03 - 3 oz cream cheese, softened
04 - 2 tbsp honey
05 - 1 small jalapeño, deseeded and finely diced
06 - Zest of 1 lemon
07 - Pinch of salt
→ Seasoning & Glaze
08 - 1 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 2 tbsp honey (for basting)
14 - 1 tbsp balsamic vinegar
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a mixing bowl, lightly mash the fresh blackberries. Add softened cream cheese, 2 tbsp honey, diced jalapeño, lemon zest, and a pinch of salt. Stir until well combined.
03 - Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a pocket into the thickest side of each breast, being careful not to cut all the way through.
04 - Generously fill each pocket with the blackberry mixture, distributing it evenly among the four breasts.
05 - In a small bowl, combine olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Brush the seasoning mixture evenly over each stuffed chicken breast.
06 - Place the stuffed chicken breasts on the prepared baking sheet. Whisk together 2 tbsp honey and balsamic vinegar, then brush the glaze over the top of each breast.
07 - Bake for 30 to 35 minutes until the chicken is cooked through with an internal temperature of 165°F and juices run clear.
08 - Remove from the oven and let rest for 5 minutes before serving. Spoon any excess blackberry juices from the pan over the top if desired.
# Expert Advice:
01 -
- The contrast of jammy blackberries against peppery heat makes every bite feel like a surprise party for your palate.
- It looks restaurant impressive but the pocket technique is surprisingly forgiving once you get the hang of it.
02 -
- Overstuffing the pockets will cause the filling to leak out and burn on the pan, so aim for a generous but reasonable amount.
- Letting the cream cheese fully soften is the one step you cannot skip or rush because cold cream cheese leaves ugly lumps in the filling.
03 -
- Use toothpicks to secure the pocket opening if your chicken breasts are particularly plump and the filling keeps trying to escape.
- Broil for the last two minutes if you want a slightly charred sticky top that makes this dish look like it came from a professional kitchen.