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

Name: Goat-Cheese Stuffed Chicken Breasts With Balsamic-Blueberry Salsa {Gluten-Free + High Protein}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 chicken breast; salt and pepper; Italian seasoning; 2 ounces goat cheese; 1 cup fresh blueberries; 1 tablespoon + 1 teaspoon red onion; 1 tablespoon+ 1 teaspoon fresh basil; 2 teaspoon white balsamic vinegar; salt and pepper; 1 tablespoon olive oil; 1 tablespoon garlic; 10 cups spring mix greens packed; 1 tablespoon white balsamic vinegar; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
196 kcal
Course
Main Course, Dinner
Cuisine
American

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

Amanda Martinez

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These delicious chicken breasts are stuffed with tangy goat cheese, served over wilted greens, and topped with sweet, fresh blueberry salsa.

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Ingredients

Servings

For The Chicken:

1 chicken breast cut into two
salt and pepper
Italian seasoning
2 ounces goat cheese

For The Salsa:

1 cup fresh blueberries
1 tablespoon + 1 teaspoon red onion minced
1 tablespoon+ 1 teaspoon fresh basil minced
2 teaspoon white balsamic vinegar
salt and pepper

For The Wilted Greens:

1 tablespoon olive oil
1 tablespoon garlic minced
10 cups spring mix greens packed 1 large package
1 tablespoon white balsamic vinegar
salt and pepper

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Instructions

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.

Notes

* 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

Nutrition Information

Show Details

Calories 196kcal (10%) Carbohydrates 14g (5%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 13mg (4%) Sodium 109mg (5%) Potassium 95mg (3%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 333IU (7%) Vitamin C 8mg (9%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 196 kcal

% Daily Value*

Calories	196kcal	10%
Carbohydrates	14g	5%
Protein	6g	12%
Fat	13g	20%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	13mg	4%
Sodium	109mg	5%
Potassium	95mg	2%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	333IU	7%
Vitamin C	8mg	9%
Calcium	55mg	6%
Iron	1mg	6%