Stuffed Chicken Breast with Goat Cheese, Pomegranates and Balsamic Reduction {High Protein + GF}

The recipe Stuffed Chicken Breast with Goat Cheese, Pomegranates and Balsamic Reduction {High Protein + GF} can be made in about 30 minutes. This side dish has 450 calories, 54g of protein, and 16g of fat per serving. This recipe serves 4. For $3.53 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. If you have basil, garlic powder, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is brought to you by Food Faith Fitness. With a spoonacular score of 84%, this dish is amazing. Similar recipes are Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce {GF, High Protein + Super Simple}, Crusted Quinoa Chicken with Goat Cheese {Gluten free, High protein + Super Simple}, and Prune and Goat Cheese Stuffed Chicken Breast.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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, 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, 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:

covered percent of daily need