Prep Time: 10 mins 

Cooking Time: 45 Mins

Serves: 4 

Ingredients:

1. 2 large boneless, skinless chicken breasts
2. half of an 8-ounce package of Philadelphia Cream Cheese, softened
3. 1/2 cup diced fire-roasted green chilies (or 1 4.5-ounce can, drained)
4. one-half cup grated sharp cheddar cheese
5. salt
6. freshly ground black pepper
7. ground chipotle powder, optional
8. 1 tablespoon unsalted butter
9. Coriander leaves

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.

1. Combine

• 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).

1. 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, Cheese, pepper, and chipotle powder.  
• Flip the chicken and cook on the other side for 4-5 minutes.

1. 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.
• If not ready, return to the oven for 3-5 minutes more, and check again.

1. 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.