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    Home » Main Dish » Blueberry Basil Chicken with Rice Pilaf

    Published: Jul 20, 2015 · Modified: Nov 21, 2018 by Desarae

    Blueberry Basil Chicken with Rice Pilaf

    Jump to Recipe Print Recipe

    I've always thought blueberries have a bit of an earthy taste...almost like basil. So I made a recipe in my head...tasted it in my head for a few days, and made it in real life. And it was good.

    And then I went online shopping because I needed a reward (Nordstrom, J.Crew, Gap, AND Anthro have all been having awesome sales this last week. My husband has a voice he does when he's making fun of me explaining that so-and-so had a deal going on....so I bought such-and-such amount and saved such-and such. It's a thing we do.)

    Blueberry Basil Chicken with Rice Pilaf with bowl of pilaf on the side

    Rice pilaf is such an easy side dish, and can be tailored about a million different ways. Do Indian with raisins or currants, and all sorts of yummy, warm spices. I did a mellow, earthy pilaf with coriander, green onions, parsley, and toasted almonds.

    pilaf being made in a pan with stock

    Butter, garlic, white onion, and coriander in your pan. Add basmati brown rice, toast about 5 minutes until golden, add stock and a couple grinds of salt and black pepper, cover and simmer 50 minutes. Toss with green onion, parsley, and toasted almond slices.

    rice pilaf in bowl with chives garnish

    Cook down your blueberries in a little coconut oil (canola works as well), add a handful or two of chopped basil, a splash of balsamic vinegar (I used white, but regular would work for a stronger flavor), and simmer until they've lost most of their juice.

    blueberries being smashed in pan

    Buy yourself some happiness and get some thinly-sliced chicken breasts. Whoever said money doesn't buy happiness was wrong. Lies, all lies.

    raw chicken before being rolled up stuffed with blueberries, basil and cheese

    Roll up tightly, secure with toothpicks, set in an oiled pan, cover, and bake about 20 minutes.

    Blueberry Basil Chicken in baking dish

    My husband hates it when I mix fruity with savory, he just doesn't get it. BUT he loved this. The blueberry takes on this entirely new flavor that just works, really. Not sweet, not fruity, just perfect.

    Blueberry Basil Chicken with Rice Pilaf on a white plate with a blueberry garnish  Rice Pilaf in white bowl A close up of Blueberry Basil Chicken cut in half with Rice Pilaf

    Summer called. It wants you to eat all the blueberries.

    Blueberry Basil Chicken cut in half with Rice Pilaf on a plate

    Blueberry Basil Chicken with Rice Pilaf

    Stuffed chicken and rice with a savory fruity flavor you've always been missing!
    4 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 35 minutes
    Servings: 4 servings
    Calories: 741kcal
    Author: Kadee & Desarae

    Ingredients

    Blueberry Basil Chicken

    • 4 thinly-sliced chicken breasts pre-sliced, or two chicken breasts sliced in half with a long, thin knife
    • 2 c blueberries rinsed
    • 1 Tablespoon coconut oil or canola
    • 1 Tablespoon balsamic vinegar white or regular
    • several handfuls of basil
    • salt and pepper
    • oil spray coconut or canola
    • 2 oz. goat cheese crumbles

    Rice Pilaf

    • 2 Tablespoon butter or any oil
    • ¼ c white onion minced
    • 3 garlic cloves minced
    • ½ Tablespoon ground coriander
    • 1 ½ c brown basmati rice
    • 3 c stock chicken or vegetable
    • 2 green onions thinly sliced
    • handful parsley chopped
    • ⅓ c sliced almonds toasted
    • salt and pepper

    Instructions

    • For Rice Pilaf, melt butter in large sauté pan over medium heat. Add minced white onion, garlic, and coriander. Sauté 3 minutes. Add brown basmati rice. Cook until lightly golden and toasty, about 5 minutes.
    • Pour in stock, season with salt and pepper. Cover and bring to a boil, then reduce to a simmer. Simmer 50 minutes on low heat.
    • Turn heat off and let rice rest another 10 minutes. Gently fluff in (with a fork) green onion, parsley, and toasted almonds. Cover and let rest until ready to serve.
    • For Blueberry Basil Chicken, melt coconut oil in pan over medium heat. Add blueberries and handful of chopped basil. Let cook until blueberries have lost most of their juices and been reduced. Add in balsamic vinegar.
    • Preheat oven to 375. Lay thin chicken slices out and season with salt and pepper both sides. Spray with cooking oil. Spread thin layer of blueberry basil reduction over each chicken breast, top with more chopped basil, then goat cheese crumbles. Roll each breast up tightly, secure with toothpicks, and lay each bundle in baking dish sprayed with oil. Cover with foil, bake about 20 minutes or until chicken is no longer pink. Serve with rice pilaf.

    Notes

    PRESSURE COOKER: Begin heating the inner pot on the rice setting. Add butter, onion, and garlic and cook 2 minutes. Add rice and coriander, toast for 5 minutes, then add stock minus ¼ c. Lock lid on, then set cooker to the second rice setting for brown rice. Quick release pressure, fluff and add green onion, toasted almonds, and parsley. Serve alongside blueberry basil chicken.

    Nutrition

    Calories: 741kcal | Carbohydrates: 74g | Protein: 59g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 1271mg | Potassium: 1097mg | Fiber: 4g | Sugar: 10g | Vitamin A: 970IU | Vitamin C: 12.9mg | Calcium: 95mg | Iron: 2.4mg
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    Reader Interactions

    Comments

    1. Erin V says

      August 29, 2018 at 5:38 pm

      5 stars
      It is sooo pretty to look at, and I love the pilaf idea

      Reply
    2. Adrian Nypaver says

      April 12, 2018 at 5:00 pm

      3 stars
      Chicken turned out too dry. It needs some kind of sauce with it. This is a good concept but needs some tweaking.

      Reply
      • Adrian Nypaver says

        April 12, 2018 at 5:01 pm

        Also directions need to be more specific about how much to reduce blueberry liquid by. It wasn't very clear in recipe.

        Reply

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