Whether I was mixing up GORP for a Girl Scout outing, munching a granola bar at the lake or sprinkling fresh granola over a bowl of fruit and yogurt to start my day, I have always loved eating granola. Recently, the folks over at Naked Granola sent me some samples of their products to try out. They sent me several things but I was so excited when I opened the box to see their Taste of Maine Granola.
Disclaimer: I was provided sample products which are featured in this post. All opinions are my own.
As a kid, I spent part of every summer in Maine. I went to summer camp in Maine and my family regularly took vacations to the coast and it wasn’t unusual to just pack up and head over for a day at the beach on a particularly hot summer day. When I think of Maine three things come to mind: lighthouses, lobsters, and blueberries.
Naked Granola’s Taste of Maine is loaded with blueberries, cranberries and reminds me of my summers along the coast of Maine.
As I mentioned above, granola is great on yogurt but I think we often underestimate the versatility of granola. Granola can also be used in savory dished like my Naked Granola Stuffed Chicken with Blueberry Dijon Sauce. The tanginess of the goat cheese and the slight zip of the Dijon helps to cut down on the sweetness of the granola and makes it the perfect stuffing.
Naked Granola Stuffed Chicken with Blueberry Dijon Sauce
4 Chicken Breasts
1-2 Tablespoons oil
Salt and pepper to taste
4 oz. Goat Cheese (You can use cream cheese if you prefer a milder taste.)
3/4 cup Naked Granola, Taste of Maine
2 Tablespoons fresh rosemary, divided
1 clove of garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup blueberry preserves
1/3 cup De Negris balsamic vinegar
1/4 cup blueberries fresh or frozen
3 Tablespoons Dijon mustard
To Prepare the filling:
In a medium dish combine the goat cheese, Naked Granola, 1 tablespoon of rosemary, garlic and red pepper flakes. Use your fingers to mash everything together until the granola and spices are well mixed into the cheese. Divide the filling into four equal pieces and set in the fridge while you prepare the chicken.
For the chicken:
Preheat the oven to 375. Wash and pat dry four chicken breasts. Lay each breast on a cutting board. Using a sharp knife, begin at the thick end of the breast and insert the knife to cut a pocket into each chicken breast. Very carefully insert the cold filling into the pocket in each breast and secure the opening with toothpicks. Sprinkle each breast with salt and pepper. Heat 1 tablespoon of oil in an ovenproof skillet that is large enough to hold all four chicken breasts over medium-high heat. Place the chicken in the hot skillet and cook the chicken for 2 minutes on each side. Transfer the pan to the oven and cook for an additional 25-30 minutes or until the chicken reached 160 on a meat thermometer. Flip the chicken halfway through cooking. When finished remove from the oven and place the cooked chicken on a plate or cutting board to rest while you prepare the sauce.
For the sauce:
Using the same pan (there is no need to wipe it clean) heat the drippings from the chicken over medium-high heat. When hot, add the balsamic vinegar to deglaze the pan. Use a whisk to help remove any bits that are stuck to the bottom. Add the blueberry preserves, fresh blueberries, Dijon and remaining rosemary. Bring the sauce to a simmer and cook until it has thickened and reduced some. Drizzle the blueberry Dijon sauce over the chicken before serving.
Naked Granola Stuffed Chicken with Blueberry Dijon Sauce
Ingredients
- 4 Chicken Breasts
- 1-2 Tablespoons oil
- Salt and pepper to taste
- 4 oz. Goat Cheese You can use cream cheese if you prefer a milder taste.
- 3/4 cup Naked Granola Taste of Maine
- 2 Tablespoons fresh rosemary divided
- 1 clove of garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup blueberry preserves
- 1/3 cup De Negris balsamic vinegar
- 1/4 cup blueberries fresh or frozen
- 3 Tablespoons Dijon mustard
Instructions
To Prepare the filling
- In a medium dish combine the goat cheese, Naked Granola, 1 tablespoon of rosemary, garlic and red pepper flakes. Use your fingers to mash everything together until the granola and spices are well mixed into the cheese. Divide the filling into four equal pieces and set in the fridge while you prepare the chicken.
For the chicken
- Preheat the oven to 375. Wash and pat dry four chicken breasts. Lay each breast on a cutting board. Using a sharp knife, begin at the thick end of the breast and insert the knife to cut a pocket into each chicken breast. Very carefully insert the cold filling into the pocket in each breast and secure the opening with toothpicks. Sprinkle each breast with salt and pepper. Heat 1 tablespoon of oil in an ovenproof skillet that is large enough to hold all four chicken breasts over medium-high heat. Place the chicken in the hot skillet and cook the chicken for 2 minutes on each side. Transfer the pan to the oven and cook for an additional 25-30 minutes or until the chicken reached 160 on a meat thermometer. Flip the chicken halfway through cooking. When finished remove from the oven and place the cooked chicken on a plate or cutting board to rest while you prepare the sauce.
For the sauce
- Using the same pan (there is no need to wipe it clean) heat the drippings from the chicken over medium-high heat. When hot, add the balsamic vinegar to deglaze the pan. Use a whisk to help remove any bits that are stuck to the bottom. Add the blueberry preserves, fresh blueberries, Dijon and remaining rosemary. Bring the sauce to a simmer and cook until it has thickened and reduced some. Drizzle the blueberry Dijon sauce over the chicken before serving.
