4 chicken breasts, boneless and skinless (in the image there is only 3 chicken breasts)
1 cup goat cheese
1 cup chopped blueberries, frozen or fresh, chopped*
1 cup bread crumbs
½ tsp. kosher salt
¼ cup olive oil
*use a food processor on chop for a few seconds or other means to chop blueberries. I personally use a Progresso food chopper. Link here for another recipe by Splendid Recipes that shows using the Progresso chopper: Smoked Turkey Black Bean Bell Pepper and Corn Salad
Preheat oven to 375 degrees
In a small bowl mix the goat cheese and blueberries together. Set aside.
Measure out bread crumbs and place into a large bowl. Mix in ½ teaspoon of salt. Set aside.
Line the bottom of a 13 x 9 inch baking pan with fowl and set aside.
Trim fat from breasts, and cut a slit in the middle, not cutting through completely, just enough to make a pocket. To stuff with cheese mixture.
Pull back the top side pocket of each chicken breast and stuff with ¼ cup of cheese mixture and cover. Making sure mixture is packed well into pocket.
Next brush the tops of the chicken breasts with olive oil. Grab chicken breast with one hand at opening side and lift brushing the underside of breast with olive oil.
Place each breast separately into bowl with crumbs and bread meat on both sides. Place meat, bottom down into prepared baking pan.
Place pan into oven and bake for 29 minutes. Turn oven to broil and place pan 5 to 6 inches from element for 1 minute to toast the crumbs lightly. Chicken should be 165 degrees internal temperature to be done.
Plate and serve.
Chicken Recipes by Other Bloggers
