Blueberry Chicken

A savory chicken dish with blueberries, rosemary, and goat cheese with a little sweetness and bite to it.

I like to think I’m a more adventurous eater and have gotten more adventurous the older I get. Fruit definitely can have a place in a savory dish if done correctly and I could not think of a better way to enjoy a fruit in a savory dish when it’s paired with goat cheese. The particular goat cheese I was able to find was lemon and thyme blueberry goat cheese, so it really added such a lovely flavor to this dish. It’s meant to be stuffed chicken, however, I am the only person in my family who enjoys goat cheese, so mine went on top.

What you need:

• 4 chicken breasts

• Blueberry Lemon & Thyme goat cheese

• 2 Tbsp. unsalted butter, divided

• 2 Tbsp. olive oil, divided

• 1 small onion, chopped

• 12 oz. blueberries

• 1/2 cup balsamic vinegar

• 1/3 cup maple syrup

• 1 Tbsp. honey

• 1 Tbsp. coarsely chopped rosemary

• Salt and pepper to taste

Directions:

1. Season chicken breasts with salt and pepper. Option to stuff chicken breast with 1 Tbsp. goat cheese.

2. Heat 1 Tbsp. butter with 1 Tbsp. olive oil in a skillet over medium high heat. Sear both sides of chicken and then set aside.

3. Heat remaining 1 Tbsp. butter with 1 Tbsp. olive oil and saute onions until almost softened.

4. Add blueberries, vinegar, maple syrup, honey, rosemary, salt, and pepper.

5. Bring to a boil then simmer for 10 minutes.

6. Pour blueberry mixture over chicken in a baking dish.

7. Bake chicken in a preheated 350 degree oven for 10 minutes or until chicken has cooked through.

8. Serve topped with additional goat cheese on top, if desired.

Recipe adapted from Driscolls