Blackberry, Basil & Goat Cheese Stuffed Chicken with a Balsamic Drizzle

Blackberry, Basil & Goat Cheese Stuffed Chicken

 This stuffed chicken might be one of the most intriguing dishes I have ever made. The tanginess from the blackberry and goat cheese combined with the sweetness from the basil creates a perfect harmony. Add a drop of balsamic, and the stuffed chicken breast transforms into a truly unique dining experience.  It has all of the elegance of a 5-star restaurant meal, and yet it is super easy to make. 

This also might be one of the prettiest things I have made.

 I’ve always loved that rolled food look, where when you cut into it you can see that beautiful spiral. These stuffed chicken breasts did not disappoint. Even the colors of this dish have me captivated. I can't even count how many times I stopped to admire the rich, red and purple color the blackberries created, as I worked them into a 'sauce.' 

Inspiration can strike from anywhere.

 Flavor and color aside, I actually wasn't sure how this would end up when I thought of the idea. After making the Fire Roasted Red Bell Pepper and Tomato Soup last week, I was left with containers of basil. Naturally I didn't want them to go to waste, so I spent the week thinking about what I could make to use them up. I've also been playing with the idea of using berries in some baked goods with Valentine's Day coming up. 

So why not merge them?

 Add some protein, and my addiction to goat cheese, and you've got a new decadent dish! 

Now, this could have gone terribly wrong.

 Blackberry, basil, and goat cheese are all very potent flavors on their own. This meant I had to be careful with how much I used with the chicken. However, it ended up turning into a lovely blend of flavors, with each balancing each other out.  The one thing I'm really struggling with is how else to describe this meal, aside from "a lovely, or harmonious blend." It really is like nothing I've ever tasted before. And, the only words I can think of are elegant, fancy, decadent, and intriguing. I feel like I could be eating this chicken dressed up in a fancy gown, with a tiara on my head. 

Maybe I just want a tiara.

 But it is difficult to describe the blend of flavors as I bite into the moist chicken, the creamy stuffing, and the extra burst of flavor from the balsamic. Perhaps I'll buy a thesaurus of words strictly used to describe foods.  In the meantime, I am going to leave you with some homework. Try out this delicious, easy to make chicken, and comment back with the words you would use to describe it. Enjoy! 

Prep Time: 20 mins

Cook Time: 20 mins

Additional Time: 5 mins

Total Time: 45 mins

Ingredients

Food

• 24 oz Blackberries

• 2 TBSP + 2 tsp Lemon juice

• 1 TBSP + 1 tsp Xylitol (Or Other Low Impact Sugar Substitute - See Notes)

• 1 tsp Pectin or Unflavored Gelatin (Optional)

• 1 1/2 lb Boneless, Skinless Chicken Breast

• 4 oz Goat Cheese, Room Temperature

• 10-20 Basil Fresh Leaves (See Notes)

• Salt

• Pepper

• Fig Balsamic/Balsamic (Optional)

• Oil/Spray (For Light Searing)

Tools/Accessories

• Parchment Paper

• Kitchen Twine

• Meat Pounder/Tenderizer

Instructions

Blackberries

1. Place Blackberries in a pot over LOW heat, or in a microwave safe bowl.

2. Heat blackberries just enough so that you can smash them with a fork. If you are using a microwave, I recommend only heating for 10 seconds at a time.

3. Add lemon juice, Xylitol, and the pectin/gelatin if using.

4. Stir.

5. Place pot/bowl in freezer.

Chicken

1. Cut breasts horizontally leaving one of the long edges attached.

2. Pound Chicken until it is between 1/4 to 1/2 inch thick

3. Season generously with salt and pepper on both sides.

4. Open side up, place basil leaves on chicken. Use enough to cover the chicken on both sides, but leave at least 1/2 an inch on all sides uncovered.

5. Spread goat cheese over basil leaves

6. Remove blackberries from freezer, and layer them in the center over the goat cheese.

7. Roll the chicken vertically and tie tightly with kitchen twine.

Cook

1. Place tied chicken on a very hot pan (spray with oil lightly) to sear all sides. You only want to brown it.

2. Cover chicken in parchment paper.

3. Place in over at 350 degrees for 15-20 minutes, or until chicken in completely cooked.

4. Remove from oven and let rest for 5 minutes within the parchment paper.

5. Completely optional, drizzle with fig balsamic or balsamic before serving.

Notes

• If you don't have Xylitol or a low impact sugar substitute, you can use sugar. However, keep in mind that Xylitol is not as sweet as sugar, so you don't want to use the full amount. The berries will still be a little tart. They are not intended to be super sweet.

• The pectin or gelatin (I used Knoxx Gelatin) is only used to help stiffen the berries. When you roll them in the chicken, they are so wet that they fall out, so I added it to thicken the berries to better keep them in the chicken.

• You can ask your butcher at your local store from some kitchen twine if you don't have any.

• The blackberries do fall out when you roll the chicken. Just stuff what you can back in on the sides. The rest you can throw out.

• The parchment paper is used in place of the chicken skin to keep the meat moist. If you don't have parchment paper, you can try using aluminum foil instead.

• For the balsamic, you only want a very small amount. I prefer the fig balsamic because it is less bold, and so it does not interfere with the dish.

• If you aren't sure how to spread out amounts, based on how much chicken you buy, one serving is equivalent to 3oz chicken, 3oz berries, and 1/2oz cheese.