By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you have been reading my posts for any amount of time, you know that I LOVE (or have a slight obsession) with fruits and veggies. My goal is to help families with picky eaters get more fruits and veggies on the table and in record time. This is particularly important as we are heading into the holidays, when time to prep healthy foods is short.
The recipe I am sharing today is, Spicy Wild Blueberry Stuffed Chicken. When I hear “stuffed chicken,” I don’t know about you, but I don’t really think easy, and I don’t really think suitable for picky eaters. When the challenge was sent from Recipe ReDux and The Wild Blueberry Foundation of North America to create our own delicious Wild Blueberry inspired dish, I thought this was the perfect challenge.
It’s not just any blueberry, it’s a Wild Blueberry. Why did I choose a Wild Blueberry?
- Wild Blueberries pack a more intense flavor than a regular blueberry, which to me means you can use fewer ingredients to achieve the same magnitude of flavor; a must for a busy mom during the holidays.
- As an added benefit, Wild Blueberries have twice the disease fighting antioxidants of regular blueberries.
- Plus Wild Blueberries are found in the frozen foods section of your grocery store. That means that you can keep them on hand for busy weeknights, when you still need a meal to impress.
Yes it’s that Easy
The creamy mix of sweet and spicy is so perfectly matched that you won’t realize that you are eating almost a full serving of fruits and veggies. This recipe has only simple ingredients (fruit, veggies, protein and a little honey.) I really think the only tricky part about this recipe is how to make the chicken pocket. The best way to create the perfect chicken pocket is to lay the chicken flat on your cutting board, and find the thickest end. Place your hand flat on the top of the chicken, parallel to the cutting board. Insert a knife about 4 inches into the middle of the breast, then cut about 2 inches to create a pocket.
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