Cream Cheese-And-Pepper Jelly Chicken

Cream Cheese-And-Pepper Jelly Chicken

from southernliving.com
Entree
42 min
4 servings

The cheesy filling in this chicken hearkens to the beloved cream cheese and pepper jelly appetizer, but the herbs and garlic give it a bit more flavor depth.

Ingredients

  • 4 ozcream cheese, softened
  • 4 ozshredded part-skim mozzarella cheese
  • 2 tbspchopped fresh basil
  • 1 tbspchopped fresh chives
  • 1garlic clove, grated
  • 4skinless, boneless chicken breasts
  • 1 tspkosher salt
  • ½ tspblack pepper
  • 2 tbspolive oil
  • ¼ cupchicken broth or white wine
  • ⅓ cuphot pepper jelly
  • 2 tbspfresh lemon juice
  • 1 tbspbutter

Directions

  1. 1

    Preheat oven to 375°F. Gather all ingredients.

  2. 2

    Combine cream cheese, mozzarella, basil, chives, and garlic in a medium bowl, stirring until well combined. Cut a pocket into each chicken breast by inserting the tip of a chef’s knife in the thickest part of the breast and cutting a horizontal slit 3/4 of the way through the breast. Stuff the cheese mixture evenly into the chicken breasts. Season breasts on both sides with salt and pepper. Secure breasts closed with a toothpick, if desired.

  3. 3

    Heat a large cast-iron or other ovenproof skillet over medium-high. Add oil to pan and swirl to coat. Add chicken to pan. Cook until browned, 5 to 6 minutes on each side.

  4. 4

    Transfer skillet to oven. Bake chicken at 375°F until cooked through, about 15 minutes.

  5. 5

    Remove chicken from pan and place on a platter. Place skillet over medium-high heat. Add broth to pan, scraping pan to loosen browned bits. Whisk in pepper jelly and lemon juice. Cook until mixture is syrupy, 2 to 4 minutes. Remove pan from heat and whisk in butter. Pour glaze over chicken.