Raspberry Chipotle & Cream Cheese Stuffed Chicken

You know that appetizer at holiday parties where the host has a brick of cream cheese and pours the sweet, yet spicy raspberry chipotle sauce over top and serves with crunchy crackers??  Well, here’s the dinner version!

I was craving that flavor combination and just knew it would be great with chicken!  I was correct! 😉 An awesome thing about this meal is A. There are just a few ingredients and B. With prep time and cooking time, it was on the table in an hour!  Excellent!

The Starting Lineup

  • 3-4 chicken breasts, slightly flattened
  • 8 oz cream cheese, softened
  • 1 cup raspberry chipotle sauce
  • 1 bunch green onion, sliced
  • Chili powder
  • Kosher salt & pepper
  • Jalapeño, sliced (optional)
  • Butcher twine or Toothpicks

Preheat your oven to 400 degrees.  Liberally season each side of the chicken breasts with your kosher salt & pepper and chili powder.

Butterfly your chicken breast and if they’re pretty thick, flatten just a little bit with a roller, mallet or heavy bottomed pan.  Season the inside with a bit more chili powder. *If the breast are on the thinner side, you can just make a “pocket” in the center of each breast, instead of fully butterflying them.

In a small bowl, combine your softened cream cheese with about a 1/3 cup of sliced green onions and a pinch of salt & pepper.

After your cream cheese mix is combined, spread equal amounts down the middle of each breast or into the “pocket” you made. *Here is where I was a dummy and forgot to take a picture for ya..oops!  Roll or fold the breast to almost conceal the cheese mix and either toothpick shut or tie with butcher twine.  Lay each stuffed chicken breast onto your baking sheet.


Now glaze your chicken AALLLL over with a good coating of the raspberry chipotle sauce.  If you have any extra sauce, leave at room temp (or warm) and drizzle over your finished, cooked chicken.

Place the chicken (on the baking sheet) into the oven.  This will cook for 30minutes (here’s where I finish up my sides and pick up the used dishes) 🙂

Once chicken is cooked through, but still juicy, remove from oven and cut off the twine/remove those toothpicks.  Be careful, it’s hot!!

Plate your creamy, sweet and spicy stuffed chicken with seasoned black beans and rice, yum!! *I prefer to garnish ours with an extra drizzle of sauce, the rest of my sliced green onions and a couple thinly sliced jalapeños for some added heat!

 

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