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You will also need some kitchen twine and toothpicks.
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2
1.
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Preheat your grill to medium heat.
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2.
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Butterfly the chicken breasts, cutting almost all the way through, but not quite.
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Open up each breast and lay it flat between two pieces of parchment paper and gently pound to 1/4 inch thick using a meat mallet or rolling pan.
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Sprinkle with a pinch of salt, pepper and Italian seasoning.
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3.
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Place 1 ounce of goat cheese along the center of each breast and roll up, lengthwise, until the goat cheese is covered.
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Tie to secure with kitchen twine and a few toothpicks.
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4.
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Grill the chicken until no longer pink inside, about 6 minutes per side, flipping once.
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Remove from grill and cover to rest until remaining ingredients are done.
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5.
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Cut the blueberries in half and place them into a small bowl.
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Toss with the minced red onion, basil, white balsamic vinegar and sprinkle with salt and pepper.
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Gently mash the blueberries with a fork, leaving a few chunky for texture.
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6.
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For the wilted greens: Heat the olive oil in a large pan on medium heat.
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Add the garlic and cook until lightly browned, about 1 minute.
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Add the greens and continue turning over with tongs until the greens just begin to wilt, about 1 minute.
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You may need to work in batches if your pan is small.
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7.
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Add in the white balsamic vinegar and cook until the vinegar has almost completely evaporated, turning the greens continuously, about another 1-2 minutes.
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Sprinkle with salt and pepper.
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8.
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Plate the wilted greens and top with a chicken breast and the blueberry salsa.
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9.
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Devour.
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Notes: 1.
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You want two pieces of chicken, about 5 ounces (raw) for each serving.
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2.
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If you have another side dish to serve it with, you can get away with half of the spring mix.
