Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup fresh blackberries
- 1 medium jalapeño, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons olive oil
- 1/3 cup blackberry preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme or parsley, chopped
Instructions
- Season the chicken breasts with salt, black pepper, and smoked paprika on both sides.
- Cut a pocket into the side of each chicken breast without slicing all the way through.
- Stuff each pocket with blackberries, chopped jalapeño, and shredded cheese. Press gently to close.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden.
- Lower heat and continue cooking until chicken is fully cooked through.
- In a small bowl, combine blackberry preserves, balsamic vinegar, and minced garlic.
- Spoon sauce over the chicken and let simmer for a few minutes until slightly thickened.
- Garnish with fresh herbs before serving.
Notes
- Use cream cheese instead of shredded cheese for a creamier texture.
- Adjust spice by removing or keeping jalapeño seeds.
- Add red pepper flakes for extra heat.
- Use thawed and drained frozen blackberries if fresh aren’t available.
- To thin the sauce, stir in a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 370
- Sugar: 10g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg
