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Granola-Crusted Chicken with Blueberry Slaw

  1. Preheat oven to 350°F.
  2. Pour granola into a zip-top bag, removing most of the air. Crush granola until it has the consistency of bread crumbs. Spread on place or shallow dish and set aside.
  3. Pound out chicken to about ¼-inch thickness.
  4. In a small bowl, mash together goat cheese and blueberries to a smooth, creamy consistency.
  5. Season pounded chicken with salt and pepper, then spread goat cheese mixture on all but the top 1-inch of the chicken breast. Starting from the bottom, roll chicken into a log, ending with the portion that does not have any of the cheese mixture on it.
  6. In an oven-safe sauté pan, melt butter over med-high heat.
  7. While butter melts, carefully dredge chicken roulade in egg and then in granola. Press granola onto all sides of the chicken to get an even coating.
  8. Place breaded chicken into sauté pan and cook for two minutes. Then, carefully turn chicken over and immediately place into oven. Bake for 7-10 minutes, or until internal temperature reads 165°F.
  9. While the chicken cooks, make the slaw. Combine all slaw ingredients and toss to combine.
  10. Remove from oven and tent with aluminum foil for 5 minutes. Slice and serve.
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