Chicken Cordon Blue-berry
It’s July, which means it’s blueberry season! Is there anything that encapsulates the seacoast region of Maine and New Hampshire more than summertime bl
Ingredients:
- 4 thinly sliced chicken breasts
- 2 cups of blueberries, washed
- 1 – 2 tbsp butter
- Drizzle of olive oil
- 1 tbsp balsamic vinegar
- A whole bunch of fresh basil
- ⅓ cup goat cheese, crumbled
- Salt and pepper
- Add butter to a pan over medium heat. Once melted, add in blueberries and cook until berries have released their juices. Add in balsamic vinegar and a handful of chopped basil. Stir and remove from heat.
- Preheat oven to 375 degrees F. Lay chicken out and season with salt and pepper. Drizzle with olive oil. Add a generous amount of blueberry basil reduction to each chicken breast, followed by more chopped basil and goat cheese crumbles. Roll each breast up tightly, securing each with a toothpick.
- Transfer to a greased or lined baking dish. Cover with foil and bake until chicken is cooked through, about 20 minutes. Let sit for 5 minutes, then enjoy!
This dish pairs well with a corn and tomato salad and rice pilaf!