Ingredients You’ll Need
- For the Chicken
- 4 boneless skinless chicken breasts
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- Toothpicks
- For the Blackberry Glaze
- 1/2 cup blackberry preserves
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes (optional)
- For Garnish
- 1 tablespoon chopped fresh parsley
How to Make It
1. Get Ready: Heat your oven to 375 degrees. Lightly grease a baking dish or line a sheet pan with parchment paper.
2. Pound the Chicken: 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.
3. Roll with Cheese: 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.
4. Make the Blackberry Glaze: 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.
5. Sear the Chicken: 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.
6. Bake with Glaze: 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.
7. Finish and Serve: 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.
Extra Information
- Pound the chicken evenly so it cooks uniformly and rolls easily.
- The toothpicks are important – they keep the rolls tight and prevent cheese from leaking out.
- Searing the chicken first gives it great flavor and helps it stay juicy during baking.
- Let the chicken rest for a few minutes after baking so it stays moist when you slice it.
- If the glaze gets too thick, just stir in a small splash of water or chicken broth.
Essential Tools
- Oven-safe skillet
- Meat mallet or rolling pin for pounding
- Plastic wrap
- Small mixing bowl
- Whisk
- Toothpicks