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Pomegranate Goat Cheese Chicken

Pomegranate Goat Cheese Chicken
Recipe Date:
December 28, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 113 g Woolwich Dairy Plain N Simple Spreadable Goat Cheese
  • 4 boneless, skinless chicken breasts
  • 1/2 cup pomegranate seeds
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small handful basil, ribbonned
  • salt & pepper to taste
  • 1/2 cup balsamic vinegar
  • 1/2 cup pomegranate juice
  • 3 tbsps brown sugar
  • 1 tbsp grainy mustard
  • salt & pepper, pinch of each

Preheat oven to 350°F. Meanwhile, prepare chicken for baking. Using a sharp knife, carefully create a pocket in the side of each chicken breast, to be stuffed with goat cheese. Season chicken with salt and pepper. Heat a non-stick pan to medium heat and pour in olive oil and minced garlic. Heat for 1-2 minutes until garlic is fragrant. Quickly sear each side of the chicken breasts until golden brown on the outside (about 5 minutes). Remove from heat, and set aside. In a separate saucepan, whisk together Pomegranate Balsamic Drizzle ingredients. Bring to boil, mixing well. Set aside. Place chicken breasts in a greased baking dish. Stuff each chicken breast with 2 heaping tbsp of Woolwich Dairy Plain N Simple Spreadable Goat Cheese. 
Top with half of Pomegranate Balsamic mixture, and bake for 20-25 minutes, until juices run clear. Remove from oven and garnish with additional Pomegranate Balsamic drizzle, ribbonned basil and fresh pomegranate seeds. 

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