This beauty is from my friend Megan, who sent me this amazing pin on Pinterest. http://www.foodfaithfitness.com/stuffed-chicken-breast-recipe/
So, start by de-seeding your pomegranate. I do this by cutting off the top, scoring the membranes, and using my thumbs to break it apart. Then I carefully peel out the seeds into a bowl. Once you get all the seeds out, reserve about 1/4 C of them off to the side, then put the rest of them in a cheesecloth and squeeze the juice into a small bowl. For this recipe you will only need 2 tbsp. of the juice, but then you can drink the rest… so yummy!
Preheat your oven to 425 degrees. Cut up some potatoes and toss them with some olive oil and a garlic rub type of seasoning. Spread them out on a foil lined baking sheet and set aside.
Preheat the other oven to 350 degrees. Spray a large baking dish with cooking spray. Carefully cut a pocket into each chicken breast (not all the way through). Stuff each pocket with 1 oz of goat cheese and sprinkle each breast with salt, pepper, and garlic powder. In a large pan, heat 1 tbsp. olive oil over medium-high heat. Add the chicken carefully to brown it on each side (about 2 minutes per side). Carefully use tongs to flip it between browning both sides, and then use the tongs to carefully put them in the baking dish. Reduce the heat to medium heat and add 1 diced shallot (about 1/4 C) to the dish you just cooked the chicken in. Cook the shallots till they are soft, then add 2/3 C Balsamic Vinegar, 2 tbsp. pomegranate juice, 1/4 C chicken broth, 1/4 C + 1 tbsp. brown sugar, and a pinch of salt. Bring this mixture to a boil stirring constantly, till the sauce just begins to reduce and thicken (about 4-5 minutes). Pour most of the sauce over the chicken and bake for about 15-20 minutes (we cooked ours for about 25 minutes and they came out perfect). As we put the chicken in, we also put the potatoes into the other oven.
While those are both baking, slice up some red leaf lettuce, radishes, carrots, broccoli, and watercress leaves and toss together for a nice quick side salad that you can add whatever dressing you like to.
Once it is all done, serve it up with the chicken topped with some of the pomegranate seeds and balsamic reduction sauce and thinly sliced fresh basil (I almost forgot it so it is not so thinly sliced and looks weird), the potatoes as your starch, and the salad on the side. Enjoy!