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5
Feb
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Pomegranate-Balsamic Glazed Chicken |
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
1 pomegranate
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.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Ally — February 5, 2008 @ 2:56 am
Yum, this is such a beautiful looking dish. I’m sure it tasted heavenly!
Danielle — February 5, 2008 @ 5:47 pm
This looks fabulous! I have been wanting to try pomegranites in a recipe and never kow what to do with them!
Kate — February 5, 2008 @ 10:44 pm
We are definitely on the same wavelength this week. I went to the supermarket to find pomegrantes, but they’re already gone. My menu this week includes both raspberry balsamic chicken and cornish hens. I’m channeling my inner Cara.
MrsPresley — February 6, 2008 @ 4:58 am
this looks delicious! i’ve never had pomegranite in an entree before 🙂
bakingblonde — February 8, 2008 @ 2:19 am
YUM! I do love pomegrantes and am in grave need of recipes using them! Thanks.
Georgia — February 8, 2008 @ 9:07 pm
Wow, this meal looks beautiful. I love love love pomegranates, so will def. give this one a try. Thanks Cara!
DeborahSW — February 9, 2008 @ 7:38 pm
This sounds super flavorful – yum!
Terry B — February 10, 2008 @ 1:34 am
This sounds delicious, Cara, fresh, lively and healthy! Nicely photographed too.
Kevin — February 13, 2008 @ 1:05 am
That looks like a really nice dinner! It is nice to know that pomegranite freezes well.
Sarah — February 14, 2008 @ 6:20 pm
What an incredibly beautiful dish! Looks delish, too.
Terry B — April 5, 2011 @ 1:11 am
This sounds delicious, Cara, fresh, lively and healthy! Nicely photographed too.
Kate — April 5, 2011 @ 1:11 am
We are definitely on the same wavelength this week. I went to the supermarket to find pomegrantes, but they're already gone. My menu this week includes both raspberry balsamic chicken and cornish hens. I'm channeling my inner Cara.
Danielle — April 5, 2011 @ 1:11 am
This looks fabulous! I have been wanting to try pomegranites in a recipe and never kow what to do with them!