Verbena Pomegranate Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
GOAT CHEESE STUFFED POMEGRANATE CHICKEN
4 chicken Breasts
1/2 cup pomegranate arils
4 oz goat cheese
1 shallot, thinly sliced
pinch Sea Salt
1 Tablespoon Verbena Tuscan Herb Olive Oil
1/4 cup Verbena Pomegranate Balsamic
1/4 cup chicken stock
DIRECTIONS:
Preheat your oven to 350 degrees.
Cut a pocket into the center of each chicken breast, using a sharp knife, making sure to not cut all the way through the breast. Stuff each pocket with 1 oz of goat cheese, secure closed with a toothpick, and sprinkle each breast with a pinch of Garlic Medley Sea Salt.
In an ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Brown each chicken breast on each side, about 2 minutes per side. Once browned, transfer the chicken to a plate, and set aside.
Add the shallots into the same pan, and saute until soft, about 2 minutes. Deglaze with chicken stock, scraping up any bits on the bottom of the pan.
Add in the balsamic vinegar, and bring to a boil, stirring constantly, until the sauce just begins to reduce and thicken, about 3-4 minutes.
Add chicken breasts back into pan and spoon sauce over the tops and place in the oven.
Bake for 15-20 minutes, or until cooked through. To serve, drizzle chicken remaining sauce, and garnish with pomegranate arils.
 
 
 
 
PINEAPPLE POMEGRANATE BBQ SAUCE
1 ½ cup canned, chopped pineapple
½ tsp. Onion powder     
1 tbsp. Pineapple juice
 ½ tsp. Garlic powder      
1 cup Pomegranate juice
1 tsp. Cayenne pepper
¼ cup Tomato paste
1 cup + 2 tbsp. Water
2 tsp.s Yellow mustard
½ cup Brown sugar  
1 tsp. Liquid smoke
1 ½ tsp. Salt
¼ cup Verbena Pomegranate Balsamic Vinegar
DIRECTIONS:
Puree pineapple and pineapple juice in the food processor. In a large saucepan, add all the other ingredients. Then, add the pineapple puree. Mix together until all are combined and bring to a boil. Reduce heat to medium and simmer, covered for 30-40 minutes, or until thick. Serve with chicken, wings, or ribs.