4 chicken breast halves, pounded with a kitchen mallet, to about ¼" thick
For the filling:
1 large onion, chopped
½ cup fresh California Giant Blueberries, chopped
½ cup fresh California Giant Raspberries, chopped
¾ cup flat-leaf parsley, chopped
¼ cup Parmesan cheese
1 teaspoon garlic powder
salt and pepper
For the crust:
1 teaspoon onion powder
¼ cup oat bran
¼ cup flax powder (or grind flax seed in a coffee grinder)
½ teaspoon garlic powder
1 teaspoon each: basil, oregano, thyme
salt and pepper to taste
spray olive or canola oil
Slice chicken breasts in half through the middle and butterfly, then pound with a kitchen mallet, set aside. Mix together onions, blueberries, raspberries, parsley, Parmesan cheese and garlic powder. Add 1 teaspoon of breadcrumbs to thicken, if needed.
On a large plate mix oat bran, flax and the rest of garlic and onion powder, Italian herbs and salt and pepper to taste.
Lay each chicken breast flat, fill with 2 to 3 tablespoons of filling.
Roll filled chicken breast from bottom to top. Secure with toothpicks, if needed.
Roll chicken rolls on crust, making sure roll is fully covered with crust mixture.
Lay on oil sprayed sheet pan, spray chicken roll with oil.
In a 370°F oven, bake for 30 minutes or until golden brown.
Mix ¼ cup each fresh blueberries and raspberries, ½ onion chopped and 1 teaspoon balsamic vinegar in a small pot. Cook until berries are crushed, about 5-10 minutes. Place in blender and puree, thinning with chicken stock or water as necessary. Serve under or on top of chicken rolls.