Goat-Cheese Stuffed Chicken Breasts With Balsamic-Blueberry Salsa {Gluten-Free + High Protein}

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.