Chicken with Blueberry and Hot Pepper Sauce

As many of you know, (and are probably kinda sick of hearing me harp on about already) I launched a brand new challenge from this blog this month - Feel Good Food. The basis of this challenge is to create great recipes that are healthy in terms of their nutritious content, without being 'diet' or 'low-cal' or faddy. In short, recipes for foodies who want their food to be good for them, but still taste incredible, and include the more-than-occasional treat (by 'treat' see 'cake')! At the time of typing this there are already 7 great recipes linked up on the blog hop, and you can see them all in there blueberry filled glory here. 

Chicken with Blueberry and Hot Pepper Sauce

In search of inspiration for my own entry, I came across this rather unusual sounding recipe on the BBC Food website for Herby Mozzarella Stuffed Chicken with Blueberry and Hot Pepper Sauce. Sounds interesting/random/awful right!? Wrong! I made a few tweaks and changes to the recipe to create my own version but my goodness this dish is GOOD! I highly recommend everyone out there try this recipe, it's sticky and sweet, yet with a kick through from the hot pepper sauce, and will take chicken and vegetables to a whole new level whilst filling you with all those lovely nutrients and antioxidants that are packed into our little blue friends. I'm rambling now I know, I just really loved this recipe!

I served this dish with a side of Two-Tone Cajun-style Potato Wedges, for which I will share the recipe another day. 

Ingredients (serves 2)

2 large chicken breasts
1 ball of mozzarella
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika

4 tbsp water
4 tbsp golden caster sugar
6 tbsp Southern Comfort
100 grams fresh blueberries
1 tsp Tabasco sauce

Method

• Take the chicken breasts, and using a sharp knife make several deep incisions across the top of each, cutting almost through to the underside. Place in an oven-proof dish.
• Finely grate the mozzarella cheese. Stuff as much of the cheese as possible into the cuts in the top of the chicken, and then sprinkle the rest over the top. Sprinkle the salt, pepper and paprika over the chicken, and bake in the oven for 20 minutes at 180 degrees, or until the meat is cooked through, and the cheese is golden on top.
• In a saucepan, heat the water and sugar together until the sugar is completely dissolved. Add the Southern Comfort and the blueberries, and simmer for 10 minutes, until the blueberries have cooked down, and the mixture has started to thicken. The sauce is ready when it coats the back of a spoon.
• Add the Tabasco sauce, and stir well, then serve drizzled over the chicken breasts. Easy!

This post is being linked up with the Feel Good Food Challenge hosted on this blog. I am also linking up with Made With Love Mondays hosted by Javelin Warrior, where the requirement is for recipes to be made from scratch.