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Blackberry pepper jack stuffed chicken rolls ready to serve on a plate

Blackberry Pepper Jack Stuffed Chicken Rolls

A cozy, sweet-heat dinner featuring chicken breasts stuffed with pepper jack cheese and drizzled with a blackberry glaze, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 4 pieces boneless skinless chicken breasts
  • 4 slices pepper jack cheese
Blackberry Glaze and Seasoning
  • 1/2 cup blackberry preserves Smash preserves for smoother glaze.
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil For searing chicken.
  • 2 cloves garlic, minced Fresh garlic for bigger flavor.
  • 1/2 teaspoon smoked paprika Can substitute with cumin for earthy warmth.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes Optional.
  • 1 tablespoon chopped fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking dish.
  2. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 2–3 minutes per side until golden.
  3. Remove chicken and let cool slightly. Lay each chicken breast flat and add one slice of pepper jack to each.
  4. Roll the chicken tightly and secure with toothpicks.
Making the Glaze
  1. Whisk together blackberry preserves, balsamic vinegar, minced garlic, smoked paprika, black pepper, salt, and optional chili flakes in a small bowl. Adjust seasoning if needed.
Baking
  1. Place the chicken rolls seam-side down in the baking dish and pour the blackberry glaze over them.
  2. Bake for 25 minutes or until the chicken reaches 165°F and the glaze bubbles and thickens. Cheese should melt and edges look caramelized.
  3. Remove from the oven, let rest for 5 minutes, garnish with parsley, and serve warm.

Notes

Store in an airtight container in the fridge for up to 3–4 days. You can freeze unglazed rolls for up to 2 months and thaw before glazing and baking.