Blueberry Stuffed Chicken

This Blueberry Stuffed Chicken is a simple yet elegant and delicious main course, full of goat cheese, blueberries, rosemary, and yums!
Course Main Dishes
Diet Gluten-Free
Time 45 minutes or less
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 371kcal
Author Sarah Bond


  • 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


  • 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.


Serving: 1serving | Calories: 371kcal | Carbohydrates: 7g | Protein: 41g | Fat: 18g | Sodium: 284mg