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
ueberries? It’s kind of our thing. Now that there are farms a-plenty that have opened for blueberry PYO, there’s no shortage of blueberries in the area! There are so many ways to eat blueberries – pies, muffins, pancakes, salads, by the handful- but we want to highlight a bold, savory dish that is different than the ways we usually think of cooking with blueberries. Alas, chicken cordon blue-berry! A New England twist on a french classic. As always, if you make this recipe and like it, please feel free to post it and tag us! @seacoasteatlocal
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!