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

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.

  • 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
  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%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 16%
Sugars 0g
Protein 66g
Vitamin A 85RE
Vitamin C 6mg 10%
Calcium 323mg 32%
Iron 2mg 11%