From the Oven

Pepper Jack Chicken Breasts

Prep Time: 12 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 545
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Pepper Jack Chicken Breasts
Prep Time
12 min
Cook Time
20 min
Servings
4
Calories
545

These stuffed breasts are perfect for the next time you want to upgrade your chicken dinner. With layers of Sargento® Shredded Pepper Jack Cheese tucked into each breast with chopped Kalamata olives and sliced green onions, you’ll enjoy savory and robust flavors with every bite.

Ingredients
  • 4 (5 to 6 oz.) boneless, skinless chicken breast halves
  • 1-1/2 cups (6 oz.) Sargento® Shredded Pepper Jack Cheese, divided
  • 1/4 cup chopped pitted kalamata olives
  • 1 green onion, thinly sliced
  • 1 tsp. paprika or smoked paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic salt
  • 1 ripe avocado, peeled, seeded, sliced
  • 1/4 cup sour cream
Directions
  1. Using a sharp knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase).
  2. Mix 1 cup of the cheese, olives and green onion; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine paprika, oregano and garlic salt; rub mixture over chicken. Coat chicken lightly with cooking spray (preferably olive oil spray).
  3. Bake in a preheated 400°F oven 17 to 18 minutes or until chicken is cooked through. Sprinkle remaining cheese mixture over chicken. Continue baking 2 minutes or until cheese has melted. Top chicken with avocado and sour cream; sprinkle with additional paprika, if desired.

Serving Size 4

Calories 545

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 27.20g 41%
Sat. Fat 11.20g 56%
Mono Unsat. Fat 6.80g
Poly Unsat. Fat 1.80g
Cholesterol 191mg 66%
Sodium 556mg 23%
Amount/Serving%DV*
Total Carbohydrate 8g 3%
Dietary Fiber 4g 16%
Sugars 0g
Protein 66g
Amount/Serving%DV*
Vitamin A 85RE
Vitamin C 6mg 10%
Calcium 323mg 32%
Iron 2mg 11%