It’s September, so it’s time to start making those cozy Autumn dishes. A stuffed chicken breast with goat cheese is my kind of cozy dish and this is the perfect meal to transition you to more hearty meals. Chicken is marinated in yogurt and garlic, which is my go-to for the juiciest chicken. Check out the Grilled Chicken with a Summer Garden Sauce and the Summer Chicken Marinade (which is Mediterranean inspired) if you haven’t yet.

One of my favourite ingredients this summer has been raspberries. I just love the tartness it brings and can elevate a dish to a whole new level. I am so excited to partner up with Bonne Maman to show you an example of how you can use preserves in a way to enjoy delicious fruit flavours all year long.

I love their Intense Raspberry spread and enjoyed how well it paired with the chicken and goat cheese. Another reason why I love this Intense Raspberry spread is that it is 100% natural, has no preservatives and is without additives. If you have tried a few of my recipes, you know that I only call for fresh and clean ingredients…so I was beyond happy to learn Bonne Maman produces only quality products. This spread is also gluten-free, has no artificial colouring and no artificial flavours. The best part is that their INTENSE line delivers more of the fruit and flavour, but with less sugar. Their spread has 38% less sugar than regular preserves, which makes you wonder what other brands are adding to their jars.

Bonne Maman uses traditional French recipes which preserve the integrity of the fruits that are used. This is especially important since it means that it retains more of the vitamins, minerals and fibres. Go ahead and compare Bonne Maman’s list of ingredients to others at your grocery store. Here, you’ll only find fruits, sugar, lemon juice and fruit pectin.

Have a look at Bonnemaman.ca. You’ll find more information about the range of products they carry as well as some fun recipes to try.

INGREDIENTS:

  • 4 chicken breasts

  • 3 garlic cloves, minced

  • juice of 1/2 a lemon

  • 1/2 cup of Greek yogurt

  • 1/4 cup of olive oil

  • 1 tsp of dried rosemary

  • salt & pepper to taste

  • 4 tbsp of Bonne Maman’s Intense Raspberry Spread

  • goat cheese

DIRECTIONS:

  1. To make the marinade, mix the yogurt, lemon juice, garlic cloves, salt, pepper, rosemary in a mixing bowl. Stir until all ingredients are well combined.

  2. Place your chicken breasts in a large plastic sealable bag. Pour your mixture into the bag with your chicken. Seal your bag and let sit in the refrigerator for at least 4 hours…up to 12 hours. This can be easily prepared the day before.

  3. Once the chicken is marinated, preheat the oven to 350 degrees F.

  4. Place the chicken breasts on a cutting board. Place our hand on top of the chicken and cut an opening on the thickest side of the breast. Cut in 3/4 of the length of the breast and 3/4 of the way through to create a pocket for your goat cheese and spread. Repeat for all 4 chicken breasts.

  5. In a small bowl, mix 4 tablespoons of Bonne Maman Raspberry Intense Spread and 4 tablespoons of goat cheese.

  6. Spoon your mixture into the pocket of each chicken breast. I like to overstuff, so I use toothpicks to pin the pocket shut. Just make sure to soak the toothpicks beforehand so they don’t burn.

  7. Bake in the oven for 45 minutes, or until the chicken is no longer pink.


This dish pairs perfectly with a simple Arugula side salad. I made a super simple Raspberry Vinaigrette using Bonne Maman’s Intense Raspberry spread. All you need to do is combine:

  • 2 tbsp of Bonne Maman Intense Raspberry Spread

  • 1/4 cup of olive oil

  • 1 tbsp of White Wine Vinegar

  • salt & pepper to taste

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