These delicious chicken breasts are stuffed with tangy goat cheese, served over wilted greens, and topped with sweet, fresh blueberry salsa.
I’m not usually one to mix berries with meat dishes. I prefer my berries for smoothies, breakfasts, desserts, or, better yet, picked fresh out of the garden and popped directly into my mouth. I don’t like them on a salad, I’m not a fan of them cooked, and I certainly wouldn’t think to mix them with meat.
This all changed with this recipe. For starters, chicken is an incredibly versatile meat. This is partly because the meat, by itself, is a bit bland. However, this is precisely what makes it a good meat to get creative with. When paired with vibrant flavors, chicken will bring the balance. The goat cheese adds a bit of lactic tang. When paired with a bright blueberry salsa, the result is an unexpected and quite delicious meal that’ll be a hit even among those of you who are a bit hesitant to mix fruit with meat.
When it comes to making this meal, we recommend using fresh berries for the salsa. Additionally, opt for chicken breasts rather than fattier, richer thighs. The smooth texture of the breasts is best for stuffing with the goat cheese. This dish is easy enough to make on a summer evening when the berries are freshly picked, but feels fancy enough to serve for a dinner party when you want to impress your guests.
Is This Goat Cheese-Stuffed Chicken Breast Healthy?
Yes, this recipe is healthy. If you’re trying to get more protein in your diet, lean chicken breasts are a great way to do so. Additionally, you’ll get calcium from the goat cheese and plenty of extra nutrients from the blueberry salsa. And with minimal oil used for cooking, this entire recipe is fairly low in fat, too.
How To Get The Juiciest, Most Succulent Chicken
Whenever I order stuffed chicken at a restaurant, I’m always amazed at just how tender and juicy the meat is. This is because they’re using a meat mallet and pounding it prior to stuffing, and this is precisely what you’re going to do, too. Using either a rolling pin or a meat mallet, you’re going to sandwich the chicken in between a layer of parchment paper or plastic wrap. Next, gently but firmly pound the meat until it is about a quarter of an inch thick. Be sure to keep the thickness the same throughout the pounding process, as this will ensure an even cook and that impossibly juicy texture.
How Do I Store Leftovers?
Once cooled, leftovers can be stored in an airtight container in the fridge. It’s best to keep the chicken separate from the salsa, adding it once you’re done warming the chicken. For this reason, keep the blueberry salsa in its own airtight container in the fridge. Leftovers should be consumed within 3 to 4 days.
Serving Suggestions
This is a fairly complete meal all on its own, especially since the chicken and salsa are served over a bed of greens. However, if you’d like to add a side or two, this recipe is lovely with Roasted Carrots or a side of this delicious Spring Salad. For dessert, you could keep it blueberry-themed and go with blueberry crisp, or mix it up a bit and serve a bright, tart lemon bar.
Ingredients
For The Chicken:
- 1 chicken breast cut into two
- Salt and pepper
- Italian seasoning
- 2 ounces goat cheese
For The Salsa:
- 1 cup fresh blueberries
- 1 tablespoon + 1 teaspoon red onion minced
- 1 tablespoon+ 1 teaspoon fresh basil minced
- 2 teaspoon white balsamic vinegar
- Salt and pepper
For The Wilted Greens:
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 10 cups spring mix greens packed 1 large package
- 1 tablespoon white balsamic vinegar
- Salt and pepper
Instructions
- Preheat your grill to medium heat.
- Butterfly the chicken breasts, using a sharp knife, cutting almost all the way through, but not quite. Open up each breast, 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.
- 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.
- 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.
- 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.
- Heat the olive oil up in a large pan on medium heat. Add in the garlic and cook until lightly browned, about 1 minute. Add in 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.
- 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.
- Plate the wilted greens and top with a chicken breast and the blueberry salsa.
- DEVOUR.
Tips & Notes:
** If you have another side dish to serve it with, you can get away with half of the spring mix
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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