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Stuffed Chicken Breast Nutritional Information

Goat Cheese Stuffed Chicken Breasts with Balsamic Blueberry Salsa

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!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Taylor


For the chicken:

  • 1 Zaycon Foods Fresh Chicken Breast cut into two *
  • Salt/Pepper
  • 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
  • Salt/pepper

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
  • Salt/Pepper


  • 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.


* You want two pieces of chicken about 5 oz (raw) each
** If you have another side dish to serve it with, you can get away with half of the spring mix