Wild Blueberry Stuffed Chicken Breast with Wild Blueberry Hunter Sauce

• Combine ingredients into a bowl and mix well.
• Preheat oven to 400°F
• Debone your chicken breast. Create a cavity inside the chicken breast for the stuffing.
• Place an ovenproof skillet over medium-high heat. Add butter & canola oil until thebutter has melted into the oil, and it begins to shimmer.
• Place the chicken breast skin side down in the skillet and cook for 3 to 4 minutes until golden brown. Flip chicken breast, add sprigs of thyme and cook for another 3 to 4 minutes, basting with pan juices.
• Remove chicken from the pan and place on a cutting board. Fill the cavity with the stuffing, returning it to the pan.
• Place pan into preheated oven at 400°F for 20 minutes.
• While chicken is cooking, prepare the hunter sauce.

Wild Blueberry Hunter Sauce

• Heat the canola oil over medium-high heat. Add blueberries and onions and cook until onions become soft. Add tomatoes and mushrooms. Continue cooking for 2 to 3 minutes. Add the Dijon mustard and tomato paste while cooking, stirring to combine.
• Deglaze the pan with the red wine and add the beef stock along with the thyme. Stir well and cook until the sauce has reduced by half.

  *Option* You can create a cornstarch slurry with 1 tsp cornstarch, 1 tsp water to thicken the sauce.
• Once the chicken has cooked, remove from the oven, cut in half and serve on a bed of your favourite greens. Top with the wild blueberry hunter sauce.