Blackberry Pepper Jack Chicken (Print Version)
# Ingredients:
→ Poultry
01 -
4 boneless skinless chicken breasts
→ Cheese
02 -
4 slices pepper jack cheese
→ Glaze
03 -
½ cup blackberry preserves
04 -
1 tablespoon balsamic vinegar
05 -
1 tablespoon olive oil
06 -
2 cloves garlic, minced
07 -
½ teaspoon smoked paprika
08 -
½ teaspoon black pepper
09 -
½ teaspoon salt
10 -
½ teaspoon chili flakes (optional)
→ Garnish
11 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 375°F (190°C). 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 ½ inch thickness for even cooking.
03 -
Lay one slice of pepper jack cheese on each flattened chicken breast. Roll each piece tightly and secure with toothpicks if necessary.
04 -
In a small bowl, whisk together the blackberry preserves, balsamic vinegar, minced garlic, smoked paprika, salt, black pepper, and chili flakes.
05 -
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.
06 -
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.
07 -
Remove from the oven, drizzle the remaining glaze over the rolls, and garnish with chopped parsley before serving.
# Notes:
01 -
Pound the chicken evenly to ensure uniform cooking and ease of rolling.
02 -
Use toothpicks to secure the rolls tightly, preventing cheese leakage during cooking.
03 -
Searing the chicken first develops flavor and helps maintain moisture during baking.
04 -
Allow the chicken to rest a few minutes after baking to retain juices.
05 -
If the glaze thickens too much, stir in a small splash of water or chicken broth to achieve a smooth consistency.