The sweetness of pomegranate juice combined with tangy mustard flavors this chicken beautifully. Once the dish is plated, sprinkle pomegranate seeds over it to add an elegant touch.
|2 boneless skinless whole chicken breasts||1 tbsp brown sugar|
|1/2 cup Dijon mustard||2 tsp soy sauce|
|2 cup pomegranate juice|
Brush chicken breasts liberally with dijon mustard and roast at 500°F for 10 to 15 minutes, or until chicken is no longer pink
Meanwhile, pour pomegranate juice in a large skillet and reduce it by half
Stir in brown sugar and soy sauce
Boil briefly and pour sauce over chicken
Alternate Preparation: Instead of the boneless chicken breasts, roast a 2 1/2- to 3-pound chicken at 500°F for 30 minutes, or until no longer pink, and then proceed with the rest of the recipe.
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