Blackberry Pepper Jack Stuffed Chicken Rolls

Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2-inch thickness for even cooking.
Lay one slice of pepper jack cheese on each flattened chicken breast. Roll each piece tightly and secure with toothpicks if necessary.
In a small bowl, whisk together the blackberry preserves, balsamic vinegar, minced garlic, smoked paprika, salt, black pepper, and chili flakes.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until lightly golden.
Spoon half of the blackberry glaze over the chicken rolls.
Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken is fully cooked through.
Remove from the oven, drizzle the remaining glaze over the rolls, and garnish with chopped parsley before serving.

Blueberry Glaze: Substitute blueberry preserves for blackberry to create a slightly sweeter and milder fruit glaze.
Extra Heat: Add finely diced jalapeños or increase the chili flakes for a spicier finish.
Bacon Wrapped: Wrap each chicken roll with a strip of bacon before searing for an added smoky flavor.
Creamy Filling: Add a thin layer of cream cheese along with the pepper jack for an even richer center.

Pound the chicken evenly so the rolls cook at the same rate and are easier to roll.
Use toothpicks to secure the rolls tightly; this helps keep the cheese from leaking during cooking.
Searing the chicken first develops flavor and prevents the rolls from drying out in the oven.
Let the chicken rest for a few minutes after baking before slicing or serving to keep the juices inside.
If the glaze thickens too much, stir in a small splash of water or chicken broth to loosen it into a smooth sauce. 🍽️