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.

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.

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.