Written by Marie Nygren, Posted in blueberries, chicken recipes, georgia emc, marie nygren, Recipe Articles, serenbe
Here are a couple of recipes from our wonderful Georgia EMC day. I hope everyone enjoys both the chicken and the blueberry cobbler. The cobbler is one of my favorite recipes from Nathalie Dupree’s cookbooks.
“The beauty of it is that you can use any kind of fruit you like and it is so easy to prepare. Just last week, I made the same cobbler with apples and it was absolutely delicious!”
Baked Chicken stuffed with Goat cheese and Red Pepper Jelly
- 6 chicken breasts, bone in skin on
- 8 oz mild goat cheese, softened
- 1 jar red pepper jelly
- ¼ cup olive oil
- Kosher salt
- Fresh ground pepper
Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for 3 minutes each side. Let cool.
Season each breast with salt and pepper on inside and outside. Stuff desired amount of goat cheese into the pocket and place in a baking dish. Top with 1-2 tbsp. of pepper jelly.
Place in oven and bake for 35- 40 minutes.
- 1 cup sugar
- 1/2 cup butter
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 cups blueberries
Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.