Preheat your oven to 375°F (190°C). Carefully butterfly the chicken breasts to create pockets for the stuffing.

In a spacious mixing bowl, combine the cream cheese, blackberries, jalapeños, garlic powder, salt, and pepper. Mix until smooth.

Gently fill each chicken breast pocket with the blackberry-jalapeño mixture, ensuring not to overstuff.

In a large skillet, heat olive oil over medium-high heat. Sear the stuffed chicken for 4-5 minutes on each side until golden brown.

Transfer the seared chicken to a baking dish and bake for about 20-25 minutes, until internal temperature reaches 165°F (74°C).

Remove from the oven and let it rest for 5 minutes before slicing.