Goat Cheese and Walnut Stuffed Chicken Breasts

Goat Cheese and Walnut Stuffed Chicken Breasts

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts
½ teaspoon salt
1 teaspoon coarse ground black pepper
½ cup goat cheese
¼ cup pomegranate seeds
¼ cup walnuts, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
1 tablespoon shallots, minced
2 tablespoons apple cider vinegar
2 tablespoons chicken broth

Directions

1-Begin by pounding the chicken breasts until each piece is approximately half an inch thick, then season each piece with salt and black pepper.

2-Set them aside. In a bowl, combine the goat cheese, pomegranate seeds, walnuts, and tarragon.

3-Mix well. Make a slit into the center of each chicken breast that goes down most of the length of each piece, and about three quarters of the way through to the other side.

4-Take the goat cheese mixture and spoon an equal amount into each cut in the chicken breasts.

5-Spread the mixture into the chicken evenly. Secure the opening with wooden toothpicks.

6- Heat the olive oil in a skillet over medium heat.

7- Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until cooked all the way through.

8-Remove the chicken from the skillet and keep it warm. Meanwhile, add the shallots to the skillet and sauté for 2-3 minutes, or until tender.

9-Add the apple cider vinegar and chicken broth to the skillet and cook, stirring frequently, until the sauce deglazes and thickens. Serve the chicken immediately, drizzled with the pan sauce.

Nutritional Information (per serving) Calories 286.7, Total Fat 17.1 g, Saturated Fat 5.5 g, Total Carbs 3.6 g, Dietary Fiber 0.9 g, Sugars 1.9 g, Protein 30.3 g