Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken

You can never have too many main course recipes, so give Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken a try. One portion of this dish contains about 31g of protein, 13g of fat, and a total of 362 calories. This recipe serves 4. For $3.34 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have balsamic vinegar, bell pepper, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. 61 person have tried and liked this recipe. It is brought to you by Food Faith Fitness. Overall, this recipe earns a tremendous spoonacular score of 85%. If you like this recipe, you might also like recipes such as Stuffed Chicken Breast with Goat Cheese, Pomegranates and Balsamic Reduction {High Protein + GF}, Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil, and Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2/3 cup Balsamic Vinegar

1/4 cup Fresh basil diced

1 Lb Chicken breasts (4 small breasts)

1/4 cup + 1 Tbsp Coconut sugar

Garlic Powder

4 Oz Goat Cheese (dairy free cream cheese for dairy free options)

1/4 cup Low-sodium chicken broth

1 Tbsp Olive Oil

Pepper

1/2 cup Pomegranate arils

2 Tbsp Pomegranate juice

Pinch of salt

Salt

1/4 cup Shallots minced (about 4 small shallots)

Equipment:

baking pan

oven

knife

tongs

Cooking instruction summary:

InstructionsPreheat 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!

 

Step by step:


1. Preheat your oven to 350 degrees and spray a large baking dish with cooking spray. Set aside.

2. 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.)

3. 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.)

4. Pour the sauce evenly over the chicken breasts and bake until they are cooked through (15-20 mins.)

5. Serve each chicken breast drizzled with some of the leftover sauce, pomegranate seeds and fresh basil. Devour!


Nutrition Information:

Quickview
372k Calories
31g Protein
13g Total Fat
30g Carbs
24% Health Score
Limit These
Calories
372k
19%

Fat
13g
20%

  Saturated Fat
5g
33%

Carbohydrates
30g
10%

  Sugar
21g
24%

Cholesterol
85mg
29%

Sodium
481mg
21%

Get Enough Of These
Protein
31g
64%

Vitamin C
100mg
121%

Vitamin B3
13mg
65%

Vitamin B6
1mg
63%

Vitamin A
2739IU
55%

Selenium
38µg
55%

Phosphorus
372mg
37%

Potassium
798mg
23%

Vitamin B5
2mg
22%

Vitamin B2
0.31mg
18%

Copper
0.34mg
17%

Vitamin K
16µg
16%

Manganese
0.31mg
15%

Folate
59µg
15%

Magnesium
57mg
14%

Vitamin E
2mg
14%

Fiber
3g
13%

Iron
2mg
12%

Vitamin B1
0.17mg
11%

Zinc
1mg
9%

Calcium
76mg
8%

Vitamin B12
0.3µg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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