After discovering how much I like fresh pomegranate, I was eager to experiment more. Since the fruits are nearing the end of their season, I actually went out and stocked up! (You can freeze the seeds to keep on hand). For dinner tonight, I made a variation on my Raspberry-Balsamic Chicken. It turned out really well – a little less sweet and more tart than the raspberry version, well-complimented by the sweet sauteed onions and crisp, fresh parsley. I served this with some leftover pine nut and garlic couscous, and asparagus roasted with olive oil, salt, pepper, and a splash of freshly squeezed orange juice.
Pomegranate-Balsamic Glazed Chicken
2 4oz pieces of boneless, skinless chicken breast, pounded to even thinness
salt & pepper
1/4 of a red onion, sliced thin
2 tbsp balsamic vinegar
1 tbsp chopped fresh parsely
Seed the pomegranate and reserve 1/4 cup of the seeds for garnish. Place remaining seeds in food processor or blender, and pulse several times to break them up. Strain over a bowl, pressing down with a spatula or spoon to remove all the juices.
Heat a skillet over medium heat, coat with cooking spray. Add onions and cook for 2 minutes. Season chicken on both sides with salt and pepper, add to pan. Cook for 5 minutes on each side or until cooked through. Remove from pan, reduce heat, and de-glaze with balsamic vinegar and 1/4 cup of the pomegranate juice. Heat until just smoking, return breasts to pan, and simmer for about 4 minutes or until liquid is reduced by 2/3. Plate chicken with onions and drizzle pan sauce over breasts. Garnish with reserved seeds and parsley.