Ingredients

The following ingredients have 4 Servings
  • For the Chicken:
  • 1 Lb Chicken breasts ((4 small breasts))
  • 4 Oz Goat Cheese ((dairy free cream cheese for dairy free options))
  • Salt
  • Pepper
  • Garlic Powder
  • 1 Tbsp Olive Oil
  • For the Balsamic Reduction:
  • 1/4 Cup Shallots (minced (about 4 small shallots))
  • 2/3 Cup Balsamic Vinegar
  • 2 Tbsp Pomegranate juice
  • 1/4 Cup Low-sodium chicken broth
  • 1/4 Cup + 1 Tbsp Coconut sugar
  • Pinch of salt
  • 1/2 Cup Pomegranate arils
  • 1/4 Cup Fresh basil (diced)

Instruction

  • Preheat your oven to 350 degrees and spray a large baking dish with cooking spray. Set aside.
  • Cut a pocket into the center of each chicken breast, using a sharp knife,, making sure to not cut all the way through the breast.
  • Stuff each pocket with 1 oz of goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder.
  • In a large pan, heat 1 Tbsp of olive oil over medium/high heat.
  • Cook the chicken breasts until lightly golden brown on each side (about 1-2 minutes per side.) Use tongs to flip the chicken as it helps to keep all that cheese inside. However, some cheese may ooze out as it begins to warm up.
  • Once browned, transfer the chicken to the prepared baking dish and set aside.
  • Turn the heat down to medium and add the shallots right into the same pan the chicken was in.
  • Cook the shallots until soft (about 2-3 minutes.)
  • Add in the balsamic vinegar, pomegranate juice, chicken broth, brown sugar and pinch of salt. Bring to a boil, stiring constantly, until the sauce just begins to reduce and thicken (about 4-5 minutes.)
  • Pour the sauce evenly over the chicken breasts and bake until they are cooked through (15-20 mins.)
  • Serve each chicken breast drizzled with some of the leftover sauce, pomegranate seeds and fresh basil.
  • Devour!