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1.
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Preheat your oven to 350 F and spray a large baking dish with cooking spray.
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Set aside.
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2.
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Cut a pocket into the center of the thick part of each chicken breast, making sure to not cut all the way through the breast.
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3.
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Stuff each pocket with 1/4 of the goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder.
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4.
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In a large pan, heat the olive oil over medium/high heat then add the chicken.
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5.
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Cook the chicken breasts until lightly golden brown on each side (about 1-2 minutes per side.)
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Use tongs to flip the chicken as it helps to keep all that cheese inside.
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However, some cheese may ooze out as it begins to warm up.
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6.
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Once browned, transfer the chicken to the prepared baking dish and set aside.
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7.
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Turn the heat down to medium and add the shallots right into the same pan the chicken was in.
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8.
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Cook the shallots until soft (about 2-3 minutes).
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9.
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Add the balsamic vinegar, pomegranate juice, chicken broth, brown sugar and salt.
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Bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken (about 4-5 minutes).
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10.
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Pour the sauce evenly over the chicken breasts and bake until they are cooked through (15-20 minutes).
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11.
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Serve each chicken breast drizzled with some of the leftover sauce, pomegranate seeds and fresh basil.
