These goat cheese stuffed chicken breasts are topped with a sweet and tangy, fresh blueberry salsa. It’s a quick and easy, healthy dinner that feels fancy!
The kind of meal that you can make for your real life friends, because it feels ULTRA high class and fancy, just like asparagus stuffed chicken breast or strawberry chicken with goat cheese if you still wanted berry action but without blueberries.
Or you could just make it for yourself and your dog because you have no friends outside of internet world, and your hubby works graveyards and is never home for dinner.
Not that I am typing this to you, sharing a post-chicken-dinner white wine cocktail with my dog or anything.
Only sad people live in existences like that. SHIFFTY EYES.
I know what you’re thinking right now: “How the heck does a chicken go from THISSSSSS big to being thin and flat and roll-able? What kind of kitchen ninjas do you think we are Taylor?”
And my friends, I think you are the kind of Ninjas that 1. Have a rolling pin.
- Have some built up aggression that you need to get out on some unsuspecting chicken breasts. Possibly Maybe Yes? Maybe tha’t just me. HI.
And, if you have none of the above well, 1. Tell me your calm-person-secret ways and 2. Get yourself some Zaycon Foods Fresh Chicken Breasts.
Because, UHM, they are HYOOGE. Like bigger than two of my faces. C-O-M-B-I-N-E-D.
But, despite being all generally large and big and what not, you’ll never find these chicken breasts on the next episode of Survivor Man: Chicken style, because it doesn’t spend ANY time in any areas hot, dry or dessert like.
I am trying to tell you that they are REALLY moist (you’re cringing at the word. I know) and juicy and NOT A TEENSY BIT DRY. You may have decoded my lingo if you’ve been around awhile.
But you still probably didn’t.
Don’t let the stuffing and rolling of our farm-fresh friend get to your noggin. Just like the everything bagel chicken, it really is S-I-M-P-L-E and so worth all the tedious hand motions and pricking-your-fingers-with-toothpicks shenanigans that comes with it. Just picture the ooohhhsss and ahhs of the peeps as their minds are BOGGLED with the thoughts “What kind of wizard, who knows how to make fancy-people roll ups of the chicken variety, lives in her kitchen sink?!”
Because where else would make sense for a wizard to live? They need to be unassuming guys. Get with the program.
IF that doesn’t do it for you, think of the OOEY GOOEY CREAMY with the fresh blueberries that EXPLODE in sweet fun times fo’ yo’ taste buds.
Oh, and the summer-goddess-glowy-skin-properties.
You can’t taste the last one. But, HELLO SUPERFOOD BERRIES. It’s in there my friends.
I’ll just be sitting here, braiding my hair and running through fields of daisies like the summer goddess person that I aspire to be. And then I’ll end my day by planting my sun-kissed-glowy-skinned-face into fancy-people-chicken-rolls.
Maybe you want to join me?
Goat Cheese Stuffed Chicken Breasts with Balsamic Blueberry Salsa
For the chicken:
- 1 Zaycon Foods Fresh Chicken Breast cut into two *
- Italian Seasoning
- 2 Oz Goat cheese
For the salsa:
- 1 Cup Fresh blueberries
- 1 Tbsp + 1 tsp Red onion minced
- 1 Tbsp + 1 tsp Fresh Basil minced
- 2 tsp White Balsamic Vinegar
For the wilted greens:
- 1 Tbsp Olive oil
- 1 Tbsp Garlic Minced
- 10 Cups Spring Mix Greens packed ** (1 Large package)
- 1 Tbsp White Balsamic Vinegar
- Preheat yourgrillto medium heat.
- Butterfly the chicken breasts, using asharp knife, 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.
- Place 1 oz 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 tooth-picks.
- 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.
** If you have another side dish to serve it with, you can get away with half of the spring mix
This post is sponsored by Zaycon Foods. Thank you for allowing me to continue to create great content for you by supporting partnerships with brands that Food Faith Fitness loves to work with! 🙂
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Want more easy chicken recipes?
Quinoa Salad with Grilled Mojito Chicken
Moroccan Tomato Chicken Kebabs
Crockpot BBQ Chicken Quinoa
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