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Melty Blackberry Jalapeno Stuffed Chicken
Oh. MY. GOODNESS. Our new favorite chicken dish for Summertime!
Gooey melty mozzarella cheese, sweet vine-ripened blackberries, spicy jalapeno slices, all tucked inside tender, juicy, perfectly seasoned chicken breasts.
Make it over and over!
Sweet blackberries and spicy jalapeno peppers complement each other incredibly well due to the harmony of contrasting flavors and textures.
Here’s why:
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Sweet and heat: The sweetness of blackberries balances the intense heat of jalapenos, creating enjoyable contrast.
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Flavor enhancement: The sweetness amplifies the fruity and slightly smoky flavors of the jalapenos, while the heat enhances the sweetness of the blackberries.
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Texture play: The juicy, soft blackberries contrast with the crunchy, crispy jalapenos, adding depth to the combination.
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Chemical reaction: The capsaicin in jalapenos triggers a chemical response that enhances the perception of sweetness, making the blackberries taste even sweeter.
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Umami connection: Both blackberries and jalapenos contain umami flavor compounds, which creates a savory connection that ties the flavors together.
The combination of sweet blackberries and spicy jalapenos creates a CRAVEABLE unique flavor experience that delights the taste buds and leaves you wanting more!
🧀 I used slices of Trader Joe’s mozzarella which is so creamy and nicely salty.
So much flavor and just enough comforting creaminess to balance out the jalapeño.
🔥I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.
❓️Did you know that a majority of the heat from peppers is actually found in the seeds? So, if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.
➡️Rachel’s Tips:
If you do not have wine on hand, you may substitute the wine for chicken stock or broth.
🍷The wine adds flavor and is used to deglaze your skillet.
All of the alcohol will cook out of your final dish, so no worries there.
Do not use “cooking wine” as most have a flavor much like rubbing alcohol…(true!)
For best flavor and results, use a decent to nicer bottle of dry white wine that one would drink, because this will produce the very best flavor.
🔨I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.
Here’s how:
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those very thick center parts cooked through.
Summertime Side Dish Serving Suggestions:
4 Servings
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tsps oregano or Italian seasoning
- 1 tsp garlic powder
- sea salt and pepper, to taste
- 1 cup fresh blackberries, very slightly smashed with a fork
- 4 small jalapeno peppers, sliced, most seeds removed
- 4 thick slices mozzarella or provolone cheese
- 2 Tbsps avocado oil, grass-fed butter, green, unrefined coconut oil, or olive oil
- 1/2 cup your favorite dry white wine, or chicken bone broth
- handful of fresh parsley or basil, chopped
Instructions:
Preheat your oven to 375 degrees f. Rub your chicken breasts with oregano, garlic powder, sea salt, and pepper to taste on all sides.
Slice each chicken breast down the middle lengthwise, but don’t go all the way through. Just enough to create a large pocket for your fillings.
Stuff the pockets evenly with your cheese slices, jalapeno slices, then using a spoon, add your slightly smashed blackberries.
Insert toothpicks if needed to hold everything together.
Heat your oil in a large oven-safe skillet over medium heat. Add the chicken and carefully sear until beautifully golden-brown on both sides, about 4 minutes on each side.
Add the wine or broth to the skillet to deglaze and create more flavor, then transfer it into your preheated oven.
Bake in your preheated oven for 12-15 minutes or just until your chicken is cooked through to 165°F (73.9°C) as measured by a food thermometer.
Garnish with freshly chopped parsley or basil.
Enjoy!
💜Rachel
Ingredients
- 4 boneless skinless chicken breasts
- 2 tsps oregano or Italian seasoning
- 1 tsp garlic powder
- sea salt and pepper, to taste
- 1 cup fresh blackberries, very slightly smashed with a fork
- 4 small jalapeno peppers, sliced, most seeds removed
- 4 thick slices mozzarella or provolone cheese
- 2 Tbsps avocado oil, grass-fed butter, green, unrefined coconut oil, or olive oil
- 1/2 cup your favorite dry white wine, or chicken bone broth
- handful of fresh parsley or basil, chopped
Instructions
- Preheat your oven to 375 degrees f.
- Rub your chicken breasts with oregano, garlic powder, sea salt, and pepper to taste on all sides.
- Slice each chicken breast down the middle lengthwise, but don’t go all the way through. Just enough to create a large pocket for your fillings.
- Stuff the pockets evenly with your cheese slices, jalapeno slices, then using a spoon, add your slightly smashed blackberries.
- Insert toothpicks if needed to hold everything together.
- Heat your oil in a large oven-safe skillet over medium heat. Add the chicken and carefully sear until beautifully golden-brown on both sides, about 4 minutes on each side.
- Add the wine or broth to the skillet to deglaze and create more flavor, then transfer it into your preheated oven.
- Bake in your preheated oven for 12-15 minutes or just until your chicken is cooked through to 165°F (73.9°C) as measured by a food thermometer.
- Garnish with freshly chopped parsley or basil.
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