Description
These goat cheese stuffed chicken breasts are topped with a sweet and tangy, fresh blueberry salsa. A quick and easy, healthy dinner that feels fancy!
Ingredients
- FOR THE CHICKEN:
- 10 ounces, weight Boneless Skinless Chicken Breast
- Salt/pepper
- Italian Seasoning
- 2 ounces, weight Goat Cheese
- FOR THE SALSA:
- 1 cup Fresh Blueberries
- 1 Tablespoon Plus 1 Teaspoon Red Onion, Minced
- 1 Tablespoon Plus 1 Teaspoon Fresh Basil, Minced
- 2 teaspoons White Balsamic Vinegar
- Salt/pepper
- FOR THE GREENS:
- 1 Tablespoon Olive Oil
- 1 Tablespoon Garlic, Minced
- 10 cups Spring Mix Greens, Packed, See Note (1 Cups Is Roughly 1 Large Package)
- 1 Tablespoon White Balsamic Vinegar
- Salt/pepper
Preparation
You will also need some kitchen twine and toothpicks.
1. Preheat your grill to medium heat.
2. Butterfly the chicken breasts, cutting almost all the way through, but not quite. Open up each breast and lay it flat between two pieces of parchment paper and gently pound to 1/4 inch thick using a meat mallet or rolling pan. Sprinkle with a pinch of salt, pepper and Italian seasoning.
3. Place 1 ounce of goat cheese along the center of each breast and roll up, lengthwise, until the goat cheese is covered. Tie to secure with kitchen twine and a few toothpicks.
4. Grill the chicken until no longer pink inside, about 6 minutes per side, flipping once. Remove from grill and cover to rest until remaining ingredients are done.
5. Cut the blueberries in half and place them into a small bowl. Toss with the minced red onion, basil, white balsamic vinegar and sprinkle with salt and pepper. Gently mash the blueberries with a fork, leaving a few chunky for texture.
6. For the wilted greens: Heat the olive oil in a large pan on medium heat. Add the garlic and cook until lightly browned, about 1 minute. Add the greens and continue turning over with tongs until the greens just begin to wilt, about 1 minute. You may need to work in batches if your pan is small.
7. Add in the white balsamic vinegar and cook until the vinegar has almost completely evaporated, turning the greens continuously, about another 1-2 minutes. Sprinkle with salt and pepper.
8. Plate the wilted greens and top with a chicken breast and the blueberry salsa.
9. Devour.
Notes:
1. You want two pieces of chicken, about 5 ounces (raw) for each serving.
2. If you have another side dish to serve it with, you can get away with half of the spring mix.
