2 skin on, bone-in chicken breasts
1 tbsp butter
1 tbsp canola oil
2 sprigs of thyme

Wild blueberry stuffing
1/4 cup of wild blueberries
1/4 cup of feta cheese
2 tablespoons of chopped pecans
1 teaspoon fresh thyme
A pinch of salt and pepper

Combine ingredients into a bowl and mix well.
Debone your chicken breast (*see video for instructions). Create a cavity inside the chicken breast for the stuffing.

Place an ovenproof skillet over medium-high heat. Add the butter and canola oil until the butter has melted in the oil begins to shimmer. Place the chicken breast skin side down in the skillet and cook for 3 to 4 minutes until golden brown flip the chicken breast, add sprigs of thyme and cook for another 3 to 4 minutes basting with the pan juices.
Remove the chicken from the pan and place on a cutting board fill the cavity with the stuffing return to the pan and place into a preheated 400-degree oven for 20 minutes.
While the chicken is cooking prepare the hunter sauce.

Wild blueberry Hunter sauce
1 tablespoon of canola oil
1 1/2 cups of wild blueberries
1/2 medium onion diced
8 oz of mushrooms sliced
1/2 cup of cherry tomatoes diced
1 tbsp tomato paste
1/2 tbsp Dijon mustard
1/4 cup of red wine
1/2 cup of beef broth
1 teaspoon of fresh thyme

Heat the canola oil over medium-high heat. Add blueberries and onions and cook until the onions become soft. Add the tomatoes and mushrooms, continue to cook for two or three minutes. Add the Dijon mustard and tomato paste during to combine.
Deglaze the pan with the red wine and add the beef stock along with the time then stir well and cook until the sauce has reduced by half. *option* you can create a cornstarch slurry with 1 teaspoon cornstarch and 1 teaspoon water to thicken the sauce.
Once the chicken has cooked removed from the oven cut in half serve on a bed of your favorite greens and top with the wild blueberry Hunter sauce.