Blueberry and walnut-stuffed chicken

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  • 4 chicken breasts, boneless and skinless
  • 2 ground garlic cloves
  • Salt and pepper to taste


  • 1 1/2 cup blueberries (fresh or frozen)
  • 1 tbsp olive oil
  • 1/4 onion, diced
  • 1/2 cup of walnuts
  • 3 tbsp fresh coriander, minced
  • 3 tbsp fresh parsley, minced
  • 2 garlic cloves, ground


Wrap the breasts in plastic wrap and mash them with a kitchen hammer until they are thin.

Marinate with salt, pepper, and garlic. Allow to marinate for half an hour.

For the stuffing, heat the oil and sauté the onion.

Then add the blueberries and the rest of the ingredients and sauté for two minutes.

Allow to cool.

Add about 4 tablespoons of stuffing over each breast and roll them firmly.

Then wrap in plastic wrap, well sealed so that the juice will not come out and make them dry.

Put the rolls on a tray and bake to 350°C for 30 minutes.

Before serving, remove the plastic wrap and cut into rondelles.