Creamy Pepperjack Stuffed Chicken Breast
Creamy Pepperjack Stuffed Chicken Breast is seared in a cast iron pan, and baked until juicy and delicious.
Equipment
- cast iron pan
- oven
- sharp knife
- baking dish
Ingredients
Dry rub
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground pepper
- 3 large raw chicken breasts 8-10 oz each
Chicken Filling
- 4 oz softened cream cheese
- 1 cup shredded pepperjack cheese 2.5 oz
- 0.5 red bell pepper chopped finely
- 0.25 cup finely chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat oven to 400 F.
- Using a sharp knife, slice through the middle of each chicken breast lengthwise to create a pocket.
- Combine ingredients for dry rub and sprinkle over both sides of each chicken breast.
- In a small bowl, combine softened cream cheese, shredded pepperjack cheese, red bell pepper, onion, and garlic. Mix well.
- Spoon filling into each chicken breast and pin edges shut with toothpicks or skewers.
- Heat a large oven safe frying pan over medium heat and add olive oil. Sear chicken for about 4 minutes on each side.
- Transfer to preheated oven and bake at 400 F for 15-18 minutes until chicken reads 165 F.
- Remove from oven, cover with foil, and let rest for 5 minutes before serving.
Notes
The size of chicken breasts will determine cooking time needed. Smaller chicken breasts will need less time and larger may need more time. Freeze raw individually wrapped for up to three months. Thaw completely in refrigerator before cooking.
Nutrition
Serving: 1servingCalories: 314kcal
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