Sweet-Spicy Blackberry Cheese-Stuffed Chicken

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix cream cheese and shredded cheese until smooth and well combined.
4. Stuff each chicken breast evenly with the cheese mixture and gently press closed.
5. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
6. Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden.
7. In a small bowl, mix blackberry preserves, honey, and chili flakes.
8. Spoon the blackberry mixture generously over the chicken.
9. Transfer the skillet to the oven and bake for 18–20 minutes, until the chicken is cooked through and the glaze is sticky and glossy.
10. Garnish with fresh blackberries and herbs if desired. Serve warm.

Variations

• Use pepper jack cheese for extra heat.
• Swap blackberry preserves for raspberry or cherry preserves.
• Add a splash of balsamic vinegar to the glaze for more depth.
• Use chicken thighs instead of breasts for extra juiciness.

Tips

• Seal the chicken pockets well to keep the cheese from leaking out.
• Do not overcook, as chicken breasts can dry out quickly.
• Brush extra glaze on during the last 5 minutes of baking for a shiny, restaurant-style finish.
• Let the chicken rest a few minutes before serving to keep it juicy.