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.
Did you notice the fruit I used?
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.
- 1/2 cup apple cider vinegar
- 1 green pepper
- 1/2 red pepper
- 2-3 jalapeno peppers
- 3/4 cup frozen Wild Blueberries
- 2 tablespoons honey
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup Goat Cheese
- 4, 4 oz boneless skinless chicken breast
- 2 green onions sliced
- Preheat oven to 350F.
- Remove stems, veins, and most of seeds of bell and jalapeno peppers and cut into coarse chunks. (Hint: The more jalapeno seeds, the spicier the dish, and the larger the jalapenos the less spicy they are)
- In a blender or food processor, add green peppers, red peppers, jalapeno peppers, and vinegar and process.
- Combine pepper mixture, wild blueberries, and honey in saucepan. Bring to a boil. Boil for 5 minutes. Remove from heat and let cool for 2 minutes.
- Reserve 1/4 cup of blueberry mixture for topping. Mix remaining blueberry mixture with Greek yogurt and goat cheese.
- Cut a horizontal slit in each chicken breast to form a pocket.
- Stuff 1/4 c blueberry yogurt mixture in each breast and close pocket opening with a long toothpick. Drizzle reserved blueberry mixture on top.
- Bake for 30 minutes, until chicken is no longer pink. Sprinkle with green onions and serve.
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