Wild Blueberry and Kale Stuffed Chicken Breast

Wild Blueberry and Kale Stuffed Chicken Breast

Wild Blueberry and Kale Stuffed Chicken Breast

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time 

I’m sure you’ve all heard the famous phrase “antioxidants will protect me” from that most adorable commercial.  When I think of this phrase, blueberries are the first thing that pop into my mind.  However, I wasn’t familiar with the differences between wild and cultivated ones until recently when the Wild Blueberry Association of North America (WBANA) challenged the Recipe Reduxers to develop a healthy recipe highlighting the deliciousness and versatility of wild blueberries.

Wild Blueberries

Wild blueberries are much smaller than regular blueberries and are grown in Maine, eastern Canada and Quebec.  They are as natural and untainted as can be.  They have not been modified in any way by man and have remain unchanged for over 10,000 years!

Wild blueberries boast a more intense blueberry flavor and have double the antioxidants, a deeper blue pigment, and less water (making them more suited for freezing and perfect for baking) compared to the regular.

Most wild blueberries are frozen at harvest, but don’t you worry.  They are just as nutritious and delicious as fresh ones.  I love that I can stock up on them and use them straight out of the freezer without having to thaw them.  You should, too, and enjoy that unmistakeable tart, sweet flavor all throughout the year!  And remember…antioxidants will protect you ;).

Wild Blueberry and Kale Stuffed Chicken Breast

While I normally gravitate towards sweet dishes when it comes to blueberries, I wanted to showcase their versatility.  I absolutely love the flavors of ginger and cinnamon with this super fruit, as I’ve found that they really intensify the unique blueberry flavor, and as you can see, I did not shy away from them in this savory dish.  Honestly, I had my doubts, but the final product was thrilling.  I was afraid that between the filling and the sauce, it might be blueberry overkill.  Not so.  Chicken is one of those proteins that pairs so perfectly with fruit, and in this application, it was no different.  The earthiness of the cornmeal crust, pecans, and complementary spices held the vibrant flavors of the berries and lemon in check.  Each component lent something special to the dish – the pecans added some textural contrast while the ginger provided a warmth to the finish of each bite…and I could go on and on, but you’ll just have to experience it for yourself!

You can also find this post at the Healthy Aperture Blog where I contribute monthly to the Make Ahead column.  Stuffing, breading, and cooking chicken may seem daunting for those pressed for time, but you can prepare the chicken and filling in advance (I don’t recommend stuffing until the last minute as I’ve found that it gets too liquid-y).  The rest of the steps come together rather easily and quickly, and you can prepare the sauce while the chicken is getting delicious in the oven.

Do you like blueberries?  Have you tried wild blueberries?  What is your favorite way to enjoy them?

Wild Blueberry and Kale-Stuffed Chicken Breast

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4

Wild Blueberry and Kale-Stuffed Chicken Breast

Ingredients

  • 4 chicken breasts
  • ½ tsp salt and pepper
  • 1 egg
  • ½ cup cornmeal + ½ tsp salt and pepper
  • Filling:
  • 1 tsp extra virgin olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 2 cups chopped kale
  • ¾ cup part-skim ricotta
  • 1 cup frozen wild blueberries
  • ½ cup chopped pecans
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • Blueberry Balsamic Sauce:
  • 2 cups frozen wild blueberries
  • ¼ cup balsamic vinegar
  • 3 Tbs honey
  • ½ tsp ginger
  • 1 Tbs lemon zest

Directions

  1. Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
  2. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook 3-5 minutes or until lightly browned, stirring frequently. Add kale and cook until slightly withered.
  3. In a large bowl, combine ricotta, berries, cinnamon, ginger, nutmeg, and pecans. Combine with kale mixture.
  4. Slice chicken breasts lengthwise starting on the thinnest side and butterfly. Place breasts in between sheets of plastic wrap and pound (starting at the center) to ¼ inch thickness. Sprinkle chicken with salt and pepper. Distribute filling onto each chicken breast. Roll up chicken and secure with toothpicks.
  5. Place beaten egg in a shallow dish. In another shallow dish, add cornmeal with salt and pepper. Dip each rolled chicken breast in egg and then into cornmeal mixture.
  6. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add coated chicken and sear on all sides. Transfer to the prepared baking dish. Once all chicken rolls have been seared bake for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.
  7. To prepare blueberry sauce - In a small saucepan, heat all the ingredients. Bring to a low boil. Reduce heat and simmer for 10-15 minutes, until slightly thickened.
http://www.mjandhungryman.com/wild-blueberry-and-kale-stuffed-chicken-breast/

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About Min

Thank you so much for stopping by! I am Min, a registered dietitian to be who is passionate about healthy eating and cooking. I am a follower of Christ, a wife to the most wonderful man, The Hungryman, who is also my faithful taste tester and co-author of this blog. I'm also a contributor for the Healthy Aperture blog. I hope I inspire you to get in the kitchen and create nourishing meals for you and your loved ones!

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Lovely comments

  1. Pinning right now – cannot wait to make this! Love that you went savory with your dish, too. And stunning photos too :)

  2. Love your approach to this recipe contest. I agree that chicken sounds like a great vehicle for your kale blueberry stuffing. Sounds delish.

  3. Woah! this looks amazing, Min! Seriously, I love love love the blueberry and kale combination. So pretty too!

  4. I never would have thought to combine blueberries and kale. What a great idea!! I love love this recipe. (Good luck with the competition!)

  5. Wow I am a huge fan of stuffed chicken recipes..I’ve done with with grapes but never thought of using blueberries. Mmmm sounds delicious!

  6. Ok, totally didn’t know the difference between the two. Can’t wait to try wild blueberries now to see if I can tell the difference. I love the filling that you put in this with the kale then the cinnamon and ricotta. YUM! Pinning!

  7. What an interesting flavor combination…I like how your mind works :) We are having friends over for dinner this weekend and I think this will be our main dish! I’ve missed you, friend, will try to call you after work today! Thinking of you and praying for you!

  8. This is the reason why cooking will never make me bored! What an interesting yet delicious combination!!! I want to have this chicken…. sounds amazing and HEALTHY! I love it! :)

  9. Love the use of the wild blueberries in a savory dish!

  10. Your photos are amazing. I love this recipe. What a great combo of healthy ingredients and flavorful ingredients. I am adding this to my meal plan for sure!

  11. Absolutely genius recipe Min, and so pretty too! I am pinning, and will be dreaming about it tonight!

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