Creamy Avocado and Pepper Jack Stuffed Chicken Breast

This recipe turns a simple chicken dinner into a comforting, high-protein meal. The chicken breast is stuffed with a creamy filling of Morro Creek Ranch Hass avocado and melted Pepper Jack cheese, keeping the poultry juicy while adding incredible flavor and healthy fats.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)

• 1 ripe Morro Creek Ranch Hass avocado, diced

• 4 ounces Pepper Jack cheese, diced (or shredded cheddar for less spice)

• 1/4 cup finely chopped sun-dried tomatoes (optional, for flavor/color)

• 1 tablespoon fresh lime juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1 teaspoon sea salt (divided)

• 1/2 teaspoon black pepper (divided)

• 1 tablespoon olive oil (for searing)

Instructions:

1. Prepare Filling: In a small bowl, gently combine the diced avocado, diced cheese, sun-dried tomatoes (if using), lime juice, garlic powder, smoked paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Mix just until combined, being careful not to over-mash the avocado.

2. Prep Chicken: Lay a chicken breast flat. Using a sharp knife, carefully slice a deep pocket horizontally into the side of each chicken breast, being careful not to cut all the way through to the opposite side.

3. Stuff Chicken: Gently spoon the avocado and cheese mixture into the pocket of each chicken breast. Secure the opening with one or two toothpicks if necessary. Season the outside of the chicken breasts with the remaining salt and pepper.

4. Sear (Optional, but Recommended): Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly golden brown.

5. Bake: Transfer the skillet to a preheated oven at 400°F. Bake for 18–22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

6. Serve: Let the chicken rest for 5 minutes before serving. Remember to remove any toothpicks. Serve with a side of steamed rice or a fresh green salad.