This Blueberry Stuffed Chicken is a simple yet elegant and delicious main course, full of goat cheese, blueberries, rosemary, and yums!
Note: this is an older recipe before the recipes on Live Eat Learn became predominantly plant-based.
The source of my trials came not from the flavor conjuring, nor the cooking, but from stuffing the dang chickens!
Trial 1
- Goal: Pound chicken breast out flat, roll stuffing into it.
- Result: No meat hammer means using just my cold hard fists. Uneven pounding means chicken rips apart, unable to roll or hold anything.
Trial 2
- Goal: Pound chicken breast a little flat, cut slit into chicken breast to create large pocket.
- Result: Chicken too thin to cut. Hot mess.
Trial 3
- Goal: Just cut a slit in the damn chicken breast, no flattening, to create a pocket for stuffing.
- Result: Success! The breast was still thick enough to cut a slit through the center, creating a pocket for the stuffing. This pocket prevents the stuffing from spilling out while cooking.
To make this cut, lay the chicken breast flat on your cutting board, and find the thick end. Place your hand flat on the top of the chicken, parallel to the cutting board. Insert knife about 4 inches into the middle of the breast, then cut about 2 inches to create a pocket.
Then you’ll just fill that pocket with your stuffing and secure the opening with toothpicks.
Servings: 4 people
This Blueberry Stuffed Chicken is a simple yet elegant and delicious main course, full of goat cheese, blueberries, rosemary, and yums!
Ingredients
- 4 large boneless skinless chicken breasts
- 4 oz goat cheese
- ½ cup dried blueberries
- 1 Tbsp fresh rosemary
- 2 cloves garlic minced
- ½ tsp crushed red pepper
- 2 Tbsp BBQ sauce
Instructions
- Place chicken breast on cutting board, with one hand on top of chicken, parallel to cutting board. Insert knife 4 inches into middle of breast (widthwise), and make a 2 inch wide pocket. Repeat for each chicken breast.
- Mix together goat cheese, blueberries, rosemary, minced garlic, and red pepper flakes.
- Divide mixture into 4 parts and stuff each breast with filling. Seal each pocket with a few toothpicks.
- Cook over medium/high heat in a greased saute pan, about 2 minutes on each side until brown (the inside will still be very raw).
- Brush each piece (both sides) with ½ Tbsp of your favorite BBQ sauce.
- Bake in oven at 375 degrees F for about 25 to 30 minutes (or until internal temperature of chicken reads 160 degrees F), flipping at the halfway point.
- Remove from oven and let rest 5 minutes before cutting.
Nutrition Information
Serving: 1serving Calories: 371kcal (19%) Carbohydrates: 7g (2%) Protein: 41g (82%) Fat: 18g (28%) Sodium: 284mg (12%)
Bethan Daunter says
This looks amazing! I’m always on the look out for interesting mixed flavours!
Sarah says
Thanks, Bethan! I hope you’ll try it out! 🙂
Melanie says
If i’m doing 21 day fix , what Will be the containers ? Tank you !
Sarah says
Hi Melanie! I’m not super familiar with the 21 day fix so I had to do a bit of research. Most of the calories in this are from protein, so the red container. You can account for the goat cheese by perhaps only half filling a blue container (healthy fats and cheeses) for this meal. And I would recommend filling your purple fruits container as you usually would. Hope this helps! 🙂
Kendra says
Hi Sarah! I was wondering if I can just use fresh blueberries instead of dried? I could just gently fold them in. I dont usually dried fruit on hand. This sounds amazing and I have chicken beasts and goat cheese and blueberries to use up 😁
Sarah Bond says
It may be a bit more watery, but I think it could work!