Description
These Blackberry Jalapeño Stuffed Chicken Breasts are bursting with bold flavors — creamy cheese, spicy jalapeño, and juicy blackberries come together for a gourmet-style dish that’s easy enough for a weeknight and fancy enough for guests. #StuffedChicken #LowCarbDinner #BlackberryChicken
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts
- 2 teaspoons oregano or Italian seasoning
- 1 teaspoon garlic powder
- Sea salt and pepper, to taste
- 1 cup fresh blackberries, very slightly smashed with a fork
- 4 small jalapeño peppers, sliced, most seeds removed
- 4 thick slices mozzarella or provolone cheese
- 2 tablespoons avocado oil, grass-fed butter, green unrefined coconut oil, or olive oil
- 1/2 cup dry white wine or chicken bone broth
- Handful of fresh parsley or basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Rub chicken breasts with oregano, garlic powder, salt, and pepper on all sides.
- Slice each chicken breast lengthwise to create a pocket, being careful not to slice all the way through.
- Stuff each pocket with a slice of cheese, jalapeño slices, and a spoonful of slightly smashed blackberries.
- Secure with toothpicks if necessary.
- Heat oil in an oven-safe skillet over medium heat. Sear the chicken until golden-brown on both sides, about 4 minutes per side.
- Pour in the wine or broth to deglaze the skillet.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
- Garnish with freshly chopped parsley or basil before serving.
Notes
- Use gloves when handling jalapeños to avoid skin irritation.
- Try goat cheese or brie as a twist on the mozzarella/provolone.
- This dish pairs well with roasted vegetables or a simple green salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg