Prep Time: 10 mins
Cooking Time: 45 Mins
- 2 large boneless, skinless chicken breasts
- half of an 8-ounce package of Philadelphia Cream Cheese, softened
- 1/2 cup diced fire-roasted green chilies (or 1 4.5-ounce can, drained)
- one-half cup grated sharp cheddar cheese
- freshly ground black pepper
- ground chipotle powder, optional
- 1 tablespoon unsalted butter
- Coriander leaves
- Preheat the oven to 425.
- If your skillet isn’t oven-safe, line a small baking dish with parchment paper.
- First, using a small sharp knife, cut a pocket in each chicken breast.
- Aim about one-third of the way from the top of the breast, and cut horizontally, being careful not to cut all the way through.
- Repeat with the other chicken breast.
- In a medium bowl, stir together the Philadelphia cream cheese, chilies, and cheddar.
- Stir very well to break up the cream cheese. Add a big pinch of salt and a few grinds of black pepper and stir again.
- Divide the cream cheese mixture in half, and stuff each into the pocket you cut in the chicken.
- You can use a toothpick to pin the chicken closed, but it doesn’t matter too much.
- Sprinkle the top of the chicken breasts with salt, pepper, and chipotle powder (if using).
- In a small non-stick skillet, melt the butter over medium-high heat.
- Place the chicken top-side down, and sear for 4-5 minutes, until a golden-brown crust forms.
- While it cooks, season the bottom of the chicken breasts in the pan with salt, Cheese, pepper, and chipotle powder.
- Flip the chicken and cook on the other side for 4-5 minutes.
- Move the skillet to the oven (if your skillet isn’t oven-safe, gently move the chicken breasts to the oven dish).
- Bake for 10 minutes.
- If not ready, return to the oven for 3-5 minutes more, and check again.
- Let the chicken cool in the skillet (or pan) for 5 minutes—this helps the filling somewhat solidify and makes it easier to serve.
- If the filling melted out of the chicken breast, push it back into place, and serve.