Green Chile Cheese Stuffed Chicken Breast

1. Prep - 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.
2. Combine - In a medium bowl, stir together the Philadelphia cream cheese, chiles, 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).
3. Cook - 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, pepper, and chipotle powder.  Flip the chicken and cook on the other side for 4-5 minutes.
4. Bake - 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, and test the temperature with a meat thermometer in the thickest part of the chicken—it should register 165-degrees F. If not, return to the oven for 3-5 minutes more, and test again.
5. Cool - 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.

Tips

• First, be careful not to cut all the way through your chicken breast--just cut a slit or pocket for stuffing.  Instead of aiming for the middle when slicing your chicken breast open, aim for cutting it about one-third of the way from the top. The lower two-thirds of the chicken will help hold the filling inside. 
• I recommend cooking this baked stuffed chicken breast recipe in a non-stick, oven-safe skillet. If your skillet isn’t oven-safe, you can transfer the chicken to a baking dish that is lined with parchment paper after searing it on the stove.
• Some of the cheese mixture may leak out of the chicken while it bakes. Let it cool for a few minutes after it comes out of the oven, and then push it back in place.  Because we first sear the chicken on the stove, then transfer it to the oven for a quick bake, it's less likely it will leak out.  

How to Store

• Room Temperature - Serve the Green Chiles Cheese Stuffed Chicken Breast warm or at room temperature.
• Refrigerate - Any leftovers, store in an air-tight container in the refrigerator.
• Freeze - You can absolutely stuff these chicken breasts, wrap them carefully in plastic wrap, and freeze for future use. They take nearly 24 hours to defrost, so pull them out the night before you want to bake them. They might take a few extra minutes in the oven if the center is still frozen, so use a thermometer to ensure they reach 165-degrees Fahrenheit before serving. 

More Easy Chicken Recipes

Engagement Chicken Pasta
Lemon Chicken Piccata for Two
Raspberry Chipotle Chicken Breasts for Two
Chicken Cacciatore Recipe for Two

Looking for even more chicken recipes?  Check out all of my Chicken Recipes for Two.