For the Chicken:
4 chicken breasts
4 x 40 gr goat cheese
1 teaspoon olive oil
For the Balsamic Reduction:
1/4 cup shallots, minced (about 4 small shallots)
2/3 cup balsamic vinegar
2 pomegranate juices
1/4 cup low-sodium chicken broth
1/4 cup + 1 teaspoon brown sugar
pinch of salt
1/2 cup pomegranate arils
1/4 cup fresh basil, diced
Preheat your oven to 350 degrees and spray a large baking dish with cooking spray. Set it aside.
Cut a pocket into the center of each chicken breast, using a sharp knife, making sure not to cut all the way through the breast.
Stuff each pocket with 1 piece of goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder.
In a large pan, heat 1 teaspoon 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 it aside.
Turn the heat down to medium and add the shallots in the same pan the chicken was cooked in.
Cook the shallots until soft (about 2-3 minutes).
Add in the balsamic vinegar, pomegranate juice, chicken broth, brown sugar and a pinch of salt. Bring to a boil, constantly stirring, until the sauce 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.