Goat Cheese Stuffed Chicken with Blueberry Salsa - chicken

Method

• You will also need some kitchen twine and toothpicks.
• 1.
• Preheat your grill to medium heat.
• 2.
• Butterfly the chicken breasts, 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.
• 3.
• 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.
• 4.
• 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.
• 5.
• 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.
• 6.
• For the wilted greens: Heat the olive oil in a large pan on medium heat.
• Add the garlic and cook until lightly browned, about 1 minute.
• Add 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.
• 7.
• 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.
• 8.
• Plate the wilted greens and top with a chicken breast and the blueberry salsa.
• 9.
• Devour.
• Notes: 1.
• You want two pieces of chicken, about 5 ounces (raw) for each serving.
• 2.
• If you have another side dish to serve it with, you can get away with half of the spring mix.