Ingredients
- 4 boneless, skinless chicken breasts (6–7 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 medium jalapeño, finely diced (seeds removed for less heat)
- 1 cup cherry preserves
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut a deep pocket into the side of each chicken breast without slicing through.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Stuff each breast with about 1/3 cup mozzarella and secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add butter, then sauté garlic and jalapeño for 1 minute.
- Stir in cherry preserves and chicken broth. Simmer 2–3 minutes.
- Add heavy cream and red pepper flakes if using. Simmer 4–5 minutes until slightly thickened.
- Return chicken to skillet, spooning sauce over top.
- Transfer skillet to oven and bake 18–22 minutes until internal temperature reaches 165°F (74°C).
- Rest 5 minutes, garnish with parsley, and serve.
Notes
- Secure chicken with toothpicks to prevent cheese leakage.
- Remove jalapeño seeds for milder flavor.
- Simmer sauce longer if thicker consistency is desired.
- Store leftovers refrigerated up to 3 days.
- Reheat gently to maintain sauce texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 620 kcal
- Sugar: 22 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 165 mg
