For the Chicken:
4 boneless chicken breasts
8 oz. of goat cheese
salt & pepper
2 tbsp. Extra Virgin Olive Oil
For the Balsamic Reduction:
1 1/3 cups Pomegranate Balsamic Vinegar
4 tbsp. pomegranate juice or cranberry juice
1/2 cup shallots or onions, minced
1/2 cup chicken broth
1/2 cup brown sugar
pinch of salt
1 cup pomegranate seeds
chopped fresh parsley for garnish
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 1-2 oz of goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder. You can put tooth picks along the cut edge to help with the cheese not oozing out.
In a large skillet, heat 2 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. Once browned, transfer the chicken to the prepared baking dish and set aside.
Turn the heat down to medium and add the shallots or onions into the same pan the chicken was in.
Cook the shallots or onions until soft, about 2-3 minutes. Add in the balsamic vinegar, pomegranate or cranberry juice, chicken broth, brown 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 in the baking dish and bake until they are thoroughly cooked.Serve each chicken breast drizzled with some of the sauce, pomegranate seeds and chopped fresh parsley.