4boneless skinless chicken breasts,pounded to even thickness
1teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
½teaspoonkosher salt
½teaspoonblack pepper
1tablespoonolive oil
Raspberry Jalapeño Glaze
¾cup(240 g) raspberry preserves
½cup(61.5 g) fresh raspberries
1mediumjalapeno,finely diced
1teaspoonfresh lime juice
1tablespoonwater
Cream Cheese Layer
4ouncescream cheese,softened
2tablespoonsmayonnaise
For Serving (optional)
Fresh parsley
1mediumjalapeno,sliced into rounds
Instructions
Season and sear the chicken
Heat the oven to 375°F.
Pat the chicken dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side, until lightly golden. It will not be cooked through. Transfer to a plate.
Make the glaze
Lower the heat to medium. Add the raspberry preserves, fresh raspberries, diced jalapeno, lime juice, and water to the same skillet.
Cook 2 to 3 minutes, mashing some of the berries and scraping up the browned bits, until the glaze looks slightly thick and glossy.
Assemble the cream cheese layer
Return the chicken to the skillet. Spoon a little glaze around the pieces, leaving most of the sauce in the pan.
Stir the cream cheese and mayonnaise until smooth. Spread the mixture over the top of each chicken breast.
Bake and finish
Bake 15 minutes.
Spoon glaze over the cream cheese. Check the thickest part of the chicken; it should read 165°F. If needed, bake 5 to 7 minutes more.
Rest 5 minutes. Spoon extra glaze from the pan over the chicken. Garnish with parsley and jalapeno slices if you like