Ingredients
For The Chicken:
- 1 pound chicken breasts 4 small chicken breasts
- 4 ounces goat cheese or dairy-free cream cheese
- Salt
- Pepper
- Garlic powder
- 1 tablespoon olive oil
For The Balsamic Reduction:
- 1/4 cup shallots minced, about 3 small shallots
- 2/3 cup balsamic vinegar
- 2 tablespoons pomegranate juice
- 1/4 cup low-sodium chicken broth
- 1/4 cup + 1 tablespoon coconut sugar
- Pinch of salt
- 1/2 cup pomegranate arils
- 1/4 cup fresh basil thinly sliced
Instructions
- Preheat your oven to 350°F and spray a large baking dish with nonstick cooking spray. Set aside.
- Using a sharp knife, cut a pocket in the center of each chicken breast, making sure to not cut all the way through the breast.
- Stuff each pocket with about 1 ounce of goat cheese and sprinkle each chicken breast with a pinch of salt, pepper, and garlic powder.
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat.
- Add the stuffed chicken breasts to the pan and cook until lightly golden brown on each side, about 1-2 minutes per side. Use tongs to carefully flip the chicken, as it helps to keep all that cheese inside. However, some cheese may ooze out as it begins to warm up, and this is to be expected.
- Once browned, transfer the chicken to the prepared baking dish and set aside.
- Reduce heat under pan used for the chicken to medium and add the shallots. Cook until soft, about 2-3 minutes.
- Add the balsamic vinegar, pomegranate juice, chicken broth, coconut sugar, and pinch of salt. Bring to a boil, stirring 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 minutes.
- Serve each chicken breast drizzled with some of the sauce and sprinkled with pomegranate seeds and fresh basil.
