Rosemary Chicken with Blueberry Goat Cheese Sauce

Happy Monday, spring chickens!

(^The name calling has gotten to be too much, hasn’t it? I’ll stop)

How is everyone doing this rainy Monday? You know what they say…April showers bring May flowers. I’m fully expecting a floral May.

Speaking of rain and things that are not fun, I majorly rolled my ankle two Fridays ago. What was I doing? Funny you ask. I was walking my dog. Pretty cool and exciting, huh?

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On to better things… WE BOUGHT A HOUSE!! We are officially homeowners! I feel like such an adult, I’m not gonna lie.

We are so happy with this house and the process couldn’t have been better. This week is focused on getting stuff moved over slowly but surely, picking out some paint, painting two rooms, moving all my kitchen stuff over on Wednesday, and then the official move is this Friday!! My injury couldn’t have come at a better time…I really despise moving, so my husband’s been doing all of the work. Literally, all of it. I’ve done nothing. He’s the best.

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When I originally made this recipe, I stuffed the blueberry goat cheese sauce into the raw, butterflied chicken breasts and then baked them. It turned out fine, but the sauce kinda got all over the place and it took longer to bake. I think just smothering the chicken in the sauce is the way to go. But feel free to stuff the chicken. Whatever floats your boat!

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Rosemary Chicken with Blueberry Goat Cheese Sauce
Serves 2
Ingredients:

  • 2 large chicken breasts
  • Salt & pepper
  • 2 tbsp fresh rosemary, chopped
  • 1 cup blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 oz crumbled goat cheese

Directions:

  1. Preheat oven to 375 degrees. Cover chicken breasts with salt, pepper, and 1 tbsp of the chopped rosemary. Place on a pan lined with foil and bake in the oven for 22-25 mintues.
  2. While chicken bakes, heat up balsamic vinegar, blueberries, and water in a small saucepan over high heat until it starts to boil. Reduce heat to low, cover saucepan, and let simmer for about 6-7 minutes.
  3. Uncover the saucepan and add rest of the chopped rosemary and the goat cheese. Stir everything together until the goat cheese melts completely and you have a nice smooth sauce. Remove from heat.
  4. Once chicken is finished baking and cooled off, top with blueberry goat cheese sauce. Enjoy!

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Be inspired,

Alexa

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