Blackberry Pepper Jack Chicken (Print Version)
Chicken breasts pounded thin, stuffed with pepper jack cheese, rolled and seared, then baked with a sweet and tangy blackberry glaze.
# Ingredients:
→ For the Chicken
01 -
4 boneless skinless chicken breasts
02 -
4 slices pepper jack cheese
03 -
1 tablespoon olive oil
04 -
Toothpicks
→ For the Blackberry Glaze
05 -
1/2 cup blackberry preserves
06 -
1 tablespoon balsamic vinegar
07 -
2 cloves garlic, minced
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon chili flakes (optional)
→ For Garnish
12 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Heat your oven to 375 degrees. Lightly grease a baking dish or line a sheet pan with parchment paper.
02 -
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. This helps them cook evenly and makes them easier to roll.
03 -
Lay one slice of pepper jack cheese on each flattened chicken breast. Roll each piece up tightly and secure with toothpicks so the cheese doesn't leak out during cooking.
04 -
In a small bowl, whisk together the blackberry preserves, balsamic vinegar, minced garlic, smoked paprika, salt, black pepper, and chili flakes if you're using them.
05 -
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until they're lightly golden brown. This develops great flavor and helps keep them moist.
06 -
Spoon about 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.
07 -
Remove from the oven and let the chicken rest for a few minutes to keep all the juices inside. Drizzle the remaining glaze over the rolls and sprinkle with chopped fresh parsley before serving.
# Notes:
01 -
Pound the chicken evenly so it cooks uniformly and rolls easily.
02 -
The toothpicks are important - they keep the rolls tight and prevent cheese from leaking out.
03 -
Searing the chicken first gives it great flavor and helps it stay juicy during baking.
04 -
Let the chicken rest for a few minutes after baking so it stays moist when you slice it.
05 -
If the glaze gets too thick, just stir in a small splash of water or chicken broth.