An intense sweet-tart flavor perfect for matching with hearty meats like lamb and duck. Complements cheeses like feta and bleu. Adds depth to sauces, braised meats and compotes.

Goat Cheese Stuffed Pomegranate Chicken

You don’t have chicken the old fashioned way … stuff it with some goat cheese and pour on an easy, delicious pomegranate balsamic sauce over the top! This recipe will have you coming back for more. Also added – a simple pomegranate balsamic vinaigrette!

Ingredients

  • INGREDIENTS FOR GOAT CHEESE STUFFED POMEGRANATE CHICKEN
  • 4 chicken Breasts
  • 4 oz goat cheese
  • pinch SOOC Garlic Medley Sea Salt
  • 1 TBL SOOC Herb de Provence Olive Oil
  • 1/4 cup Pomegranate Balsamic
  • 1/4 cup chicken stock
  • 1/2 cup pomegranate arils
  • 1 shallot, thinly sliced

It means you can place super levitra the order online with them and getting to know them. Dapoxetine, the active ingredient of this medication, which is responsible for such an effective way of levitra 60 mg treating the problem. It boosts sperms quality and restores fertility. buy levitra online The presence of this powerful substance assures the erection oriented viagra discount india treatment.

Directions

  • 1. DIRECTIONS FOR GOAT CHEESE STUFFED POMEGRANATE CHICKEN
  • 2. Preheat your oven to 350 degrees.
  • 3. 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, secure closed with a toothpick, and sprinkle each breast with a pinch of Garlic Medley Sea Salt.
  • 4. In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Brown each chicken breast on each side, about 2 minutes per side. Once browned, transfer the chicken to a plate, and set aside.
  • 5. Add the shallots into the same pan, and saute until soft, about 2 minutes. Deglaze with chicken stock, scraping up any bits on the bottom of the pan.
  • 6. Add in the balsamic vinegar, and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 3-4 minutes.
  • 7. Add chicken breasts back into pan and spoon sauce over the tops and place in the oven.
  • 8. Bake for 15-20 minutes, or until cooked through. To serve, drizzle chicken remaining sauce, and garnish with pomegranate arils.