Sweet Spicy Blackberry Stuffed Chicken (Printable)
Succulent chicken stuffed with blackberry cream cheese filling, 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
# Directions:
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, finely 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. Mix 2 tbsp honey with balsamic vinegar and brush generously over the tops 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 - Let the chicken rest for 5 minutes before serving. Spoon any excess blackberry juices from the pan over the top if desired.
# Expert Tips:
01 -
- The contrast of jammy blackberries against smoky paprika and a whisper of jalapeño is the kind of flavor surprise that makes people ask for the recipe before they finish chewing.
- It looks like something from a fancy restaurant but the technique is honestly just cutting a pocket and spooning in goodness.
02 -
- Do not skip the rest period because cutting into the chicken immediately releases all those juices and leaves the meat dry and the plate flooded.
- The cream cheese needs to be properly softened or your filling will have white lumps that never incorporate no matter how aggressively you stir.
03 -
- Use toothpicks to secure the pocket opening and remember to count how many you put in so you can count them when removing them before serving.
- Basting the chicken with the honey balsamic mixture halfway through baking builds layers of glaze that caramelize into the best sticky crust.