Wild Blueberry Kale Stuffed Chicken Breasts

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Courtesy of: Min Kwon

Makes 4 servings

Wild Blueberry Kale Stuffed Chicken Breasts Picture


4 chicken breasts

½ tsp salt and pepper

1 egg ½ cup cornmeal + ½ tsp salt and pepper



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


Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside. 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. In a large bowl, combine ricotta, berries, cinnamon, ginger, nutmeg, and pecans. Combine with kale mixture. 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. 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. 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. 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.

Wild Blue is Good for You!