Ingredients
- 4 boneless, skinless chicken breasts (150–180 g each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 150 g cream cheese, softened
- 75 g fresh blackberries (about 1/2 cup), slightly mashed
- 1 tablespoon honey (15 ml)
- 1 teaspoon lemon juice (5 ml)
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon dried thyme
Instructions
- Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.
- In a bowl, mix cream cheese, mashed blackberries, honey, lemon juice, parsley, and thyme until smooth.
- Season chicken breasts with salt, black pepper, garlic powder, and paprika.
- Stuff each chicken breast evenly with the filling and secure with toothpicks if needed.
- Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side until golden brown.
- Reduce heat to low, cover, and cook for 10–12 minutes until fully cooked (internal temperature reaches 75°C).
- Remove from heat and let rest for a few minutes before serving.
Notes
- Do not overfill the chicken to prevent leakage during cooking.
- Secure edges with toothpicks for best results.
- Fresh or well-drained thawed blackberries work best.
- Allow chicken to rest before serving to keep it juicy.
- Substitute berries like raspberries or blueberries if desired.
- Use reduced-fat cream cheese for a lighter option.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
