Sweet & Spicy Melty Stuffed Chicken: A Blackberry Jalapeno Delight!
Imagine tender, juicy chicken breasts bursting with a surprising sweet and spicy filling – plump blackberries mingling with a touch of heat from jalapeno, all wrapped up with glorious, melty cheese. It's incredibly simple to make and makes weeknights feel like a little celebration.
Equipment
- Cutting board
- Sharp knife
- Meat mallet Optional, for pounding chicken
- Small bowl
- Large oven-safe skillet Or oven-safe dish
- paper towels
- Toothpicks
- Instant-read thermometer Optional, for checking doneness
Ingredients
Main Ingredients
- 4 count Boneless, Skinless Chicken Breasts
- Oregano or Italian Seasoning
- Garlic Powder
- Sea Salt
- Pepper
- Fresh Blackberries Gently smashed
- Small Jalapeno Peppers Seeds and membranes removed for mild heat (adjust to preference), sliced
- slices Mozzarella or Provolone Cheese Thick slices
- Avocado Oil, Grass-Fed Butter, Green, Unrefined Coconut Oil, or Olive Oil Your choice of healthy fat for searing
- Dry White Wine or Chicken Bone Broth For the pan sauce
- Fresh Parsley or Basil Optional, for garnish
Instructions
- First things first, let's get your chicken ready. Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest part of the breast, stopping just before you cut all the way through. You want to open it up like a book. If your chicken breasts are really thick, you can pound them slightly with a meat mallet (or a heavy pan) to an even thickness, maybe about 1/2 to 3/4 inch, before slicing.
- Pat the chicken dry really well with paper towels. This is a pro tip for getting a beautiful sear! Season the inside and outside generously with the oregano (or Italian seasoning), garlic powder, salt, and pepper.
- Now for the fun part: the filling! In a small bowl, very gently smash your blackberries with a fork. You don't want a puree, just break them open a bit. Carefully slice your jalapenos, removing most of the seeds and membranes (that's where the heat lives!).
- Lay a slice of your mozzarella or provolone cheese inside each opened chicken breast. Spoon about a quarter of the smashed blackberries over the cheese, and then arrange a few jalapeno slices over the fruit. Don't overstuff, or it'll be hard to close!
- Carefully fold the chicken breast back over the filling to close it. Secure the opening with a few toothpicks. Seriously, toothpicks are your best friend here! Make sure the filling is snug inside.
- Heat your chosen oil or fat in a large oven-safe skillet over medium-high heat. Once it's shimmering, carefully place the stuffed chicken breasts in the hot pan. Don't overcrowd the pan; cook in batches if necessary.
- Sear the chicken for about 3-4 minutes per side, until it's golden brown and looks delicious. You're just building flavor and color here; it won't be cooked through yet.
- If your pan isn't oven-safe, transfer the seared chicken to an oven-safe dish now. Pour the white wine or chicken bone broth into the hot skillet (or dish). If you're using the skillet, you can scrape up any browned bits from the bottom – that's extra flavor!
- Transfer the skillet (or oven-safe dish with the chicken and broth) to a preheated oven at 375°F (190°C). Bake for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese should be beautifully melted and bubbly.
- Carefully remove the pan from the oven. Let the chicken rest for a few minutes in the pan before serving. This helps keep the juices locked inside.
- Remove the toothpicks (important step!). Spoon the pan sauce over the chicken and sprinkle with fresh chopped parsley or basil if you like. Serve immediately and watch everyone's faces light up!
Notes
Pat chicken breasts dry for a better sear. Avoid overstuffing the chicken. Use toothpicks to secure the filling. Check internal temperature with a thermometer (165°F / 74°C) for doneness. Rest chicken for a few minutes after cooking. Leftovers store in the refrigerator for 3-4 days or freezer for 2-3 months. Can be made ahead by stuffing up to 24 hours before cooking.