Stuffed Chicken Breast with Goat Cheese, Blueberry, and Maple Sauce


2 Tbsp (30mL) fresh herbs
2 Tbsp (30mL) olive oil
2 Tbsp (30mL) olive oil
3/4 cup (175mL) goat cheese
2 Tbsp (30mL)chopped pecans
salt and fresh ground pepper to taste
1 Shallot, chopped
1/4 cup (50mL) Dried wild blueberries
1/2 cup (125mL) Veal stock
4 drops Tabasco
2 cups (500mL) Red wine
2 Tbsp (30mL) Maple syrup
1 cup (250mL) Chicken stock
Salt and pepper to taste


  1. Combine the goat cheese with the pecans and fresh chopped herbs. Stuff the four chicken breasts.
  2. Warm up skillet, add the olive oil, season the chicken breast, and sauté to a golden brown on each side.
  3. Bake in the oven for 7 minutes (note some of the cheese will seep out, enough will remain to both eat with the chicken breast and flavour the meat as it is cooking).
  4. For sauce, warm up a saucepan, add ½ Tbsp (7mL) butter and sauté the shallot, season with salt and pepper, add the dried blueberries, red wine, maple syrup, stocks, and tabasco. Reduce by ¾, check the seasoning, whisk in the remaining butter and the sauce is ready to serve.
  5. Makes 4 servings.
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