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  • Prep time
    15 min
  • Total time
    40 min
  • Servings

Pomegranate Goat Cheese Chicken


  • 113g Woolwich Dairy Original Spreadable Goat Cheese
  • 4 chicken breasts, boneless and skinless
  • ½ cup pomegranate seeds
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • small handful of basil, ribbonned
  • salt and pepper

Pomegranate Balsamic Drizzle

  • ½ cup balsamic vinegar
  • ½ cup pomegranate juice
  • 3 tbsp brown sugar
  • 1 tbsp grainy mustard
  • salt and pepper, pinch of each


  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. In a separate saucepan, whisk together Pomegranate Balsamic Drizzle ingredients. Bring to boil, mixing well. Set aside.
  5. Place chicken breasts in a baking dish, sprayed with cooking spray. Stuff each chicken breast with 2 heaping tbsp of Woolwich Dairy Original Spreadable Goat Cheese.
  6. Top with half of Pomegranate Balsamic mixture, and bake for 20-25 minutes, until juices run clear.
  7. Remove from oven and garnish with additional Pomegranate Balsamic drizzle, ribbonned basil and fresh pomegranate seeds.


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