Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup raspberry preserves
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pat chicken dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden (not fully cooked).
- Transfer chicken to prepared baking dish in a single layer.
- In a small saucepan, combine raspberry preserves, jalapeños, apple cider vinegar, and red pepper flakes if using. Cook 3–4 minutes until slightly thickened.
- Spoon raspberry jalapeño mixture evenly over each chicken breast.
- Spread softened cream cheese evenly over each piece.
- Sprinkle shredded mozzarella on top.
- Bake uncovered for 25–30 minutes until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
- Rest 5 minutes before serving. Garnish with parsley if desired.
Notes
- Remove jalapeño seeds and membranes for a milder flavor.
- Drain excess moisture if using fresh raspberries instead of preserves.
- Use a meat thermometer to avoid overcooking.
- Low-fat cream cheese may be substituted.
- Let chicken rest before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 165 mg
