Cheese Stuffed Chicken with Raspberry Chipotle Sauce

One of Hubby and I’s most well-loved appetizers is Wheat Thins dipped in cream cheese that is covered with raspberry chipotle sauce. Have you ever had it?! I can’t express how good it is! Truly!

The problem? Wheat Thins are high glycemic, highly processed, and the chipotle sauce is full of refined sugar. Ah, a challenge! πŸ™‚

I actually hadn’t felt that sort of challenge rise inside me, or even the desire to try to create new recipes in quite sometime. Though that is not the reason why I haven’t been blogging for the past two months, the fact that I was so excited about creating something of my own again, got me praying about and thinking about whether it was time to come back. So, here I am. I still don’t fully know what it looks like for me to be “back,” but I do know it will be different than before. It will mean less blogging. It will mean less visits to your blogs, though I will still visit! I truly have missed you all…many of you have become dear friends from around the world! πŸ™‚

Okay, so back to Wheat Thins with raspberry chipotle covered cream cheese πŸ™‚ ….. or in this case, what I created with this yumminess in mind: Cheese stuffed chicken with homemade raspberry chipotle sauce! (Gluten free with no-refined sugars, of course!)

The cheese in the middle? Half cream cheese, half Monterrey Jack, and a little bit of almond milk to smooth it out. I truly had no idea if this combination would taste good, but it absolutely did! Really nice taste and texture…loved it!

I cut up some fresh yellow squash and carrots, letting them soak in olive oil, 1 clove fresh garlic, crushed dried chipotle peppers, and a little bit of honey before I cooked them. I wanted to carry over the “chipotle flavor” into the vegetables.

Cheese Stuffed Chicken with Raspberry Chipotle Sauce

*Created by Lori at


  • 2 large boneless, skinless chicken breasts
  • 1 large, dried chipotle pepper
  • Raspberries (I didn’t measure….maybe one cup.) Use fresh if available, if not you can use frozen.
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 1 clove fresh garlic, pressed
  • 2 tbsp almond milk + some almond milk to mix with the cheeses.
  • Cream cheese
  • Monterrey Jack cheese


  • Preheat oven to 350 degrees
  • Put a chicken breast (one at a time) in a large Ziplock bag and using a meat cleaver, tenderize the chicken and flatten it out. When finished, place on a large plate. Do the same thing with the second chicken breast.
  • Now you want to start preparing the sauce. In a food processor (I use a Ninja), add the raspberries, chipotle pepper, water, honey, almond milk, tomato paste, olive oil, and garlic. Once thoroughly mixed and chopped up, put on the stove in a sauce pan and heat on low.
  • To prepare the cheese, you will want to melt the Monterrey Jack a bit, so that it softens up. I placed it, along with the cream cheese, and some almond milk into a mixing bowl and used a hand mixer to combine all the ingredients, making it smooth.
  • Now you are ready to stuff the chicken! Place a layer of the cheese onto each piece, then fold the pieces in half.
  • Once your sauce has been cooking for about 2 minutes, pour some over the chicken. Save the rest, keeping it warm, so that you can poor more over the chicken when it is finished cooking.
  • Bake for about 30 minutes. (That timing worked great for us, but it depends on how thin you got your chicken and how much you stuffed it.)
  • When ready to eat, pour more of the sauce over the chicken if you would like. We did, and loved it!

This recipe is definitely another keeper in our house! I will probably experiment with the sauce some more, because it didn’t taste like what you get at the store, but we still loved it!

A couple weeks late, but Merry Christmas to those of you who celebrate it!


30 thoughts on “Cheese Stuffed Chicken with Raspberry Chipotle Sauce

  1. Lori, it seems like it’s been a while since I’ve seen you post. I love using raspberry in a savory dish. This sounds fantastic. Raspberry chipotle sauce with cream cheese and crackers sounds awfully good too!! Happy New Year, love the photo of you and your husband.

    Liked by 1 person

  2. Ooo Lori! I really, really missed you! So much! You’re such a “warm” blogger, if you know what I mean. But I had to take a break from blogging too, life was just too busy and all the good resolutions… πŸ˜‰ I will be back by the weekend though and much reduced to 😦 But soo good to see you again!

    Liked by 1 person

    • So fun to hear from you Martina! Awe, so sweet of you to say! I didn’t realize you had taken a break too (since I was on break.) πŸ™‚ I really missed you too! Always love getting to chat with you!


  3. What a delicious looking meal to mark your return, Lori! It sounds absolutely delicious. πŸ™‚ LOVE the photo of you and your hubby! Hope this post means you’ve returned on a more regular have been missed!

    Liked by 1 person

    • Thank you sweet friend! Yes, I am back… Still trying to figure out how often I will be posting… but it is great to be back with you all. You know I’ve missed you so much! Big hugs to you!


  4. I made your very delicious recipe &’loved every bite,…my husband agreed with me!
    What a pretty photo of the two loved ones together!
    I wish you a Happy, Fun, culinary creative 2015!!! πŸ˜€πŸ˜€

    Liked by 2 people

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