| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups pomegranate juice
- 2 boneless, skin-on chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 2 heirloom tomatoes, sliced 1/4-inch-thick
- 8 ounces fresh buffalo mozzarella, sliced 1/4-inch-thick
- 1/4 cup crushed pistachios
- Fresh basil leaves (baby leaves work best), for garnish
- Smoked sea salt, for finishing
Instructions
- Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.
- Meanwhile, preheat oven to 300 degrees F.
- Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes.
- Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 504 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 33 g |
| Cholesterol | 100 mg |
| Sodium | 803 mg |
Reviews
I made this last night. I prefer a little more spice and veg so I added some slightly cooked onion that I made after the chicken and some marinated artichokes. I added a mix of herbs on top after the drizzle. Very tasty!
Got some heirloom tomatoes from the farmer’s market. I love capers e salads and this was fantastic! I’ve also never used boneless with skin chicken and I really liked it. May not be as healthy, but it was definitely worth the calorie splurge.
Made this last week and so delicious! I will definitely make this for dinner guests, I loved the presentation.
Made this multiple times this summer. Used Garlic and herb almonds. And mixed a bit of balsamic with the juice!
A refreshing recipe minus pistachios. Instead of fresh basil leaves…I actually made a basil/Pomegranate pesto. It was a two thumbs up!!!!!
It was very tasty and a very eye-catching presentation although my pomegranate juice never thickened
Second The Kitchen recipe I’ve tried this week. It was so very good. I didn’t have the exact ingredients but it still worked well. Substituted chicken tenders for breasts and compari tomatoes. It was packed with great flavors. Definitely a go to summer time meal for us. So easy and quick to fix.
I just found my new go-to summer dinner! This dish was fantastic. I never thought any part of a pomegranate could be any better than the ones I plucked and ate on hot summer days during my childhood. I was wrong.
Jeff!!!! This was awesome!! Both husband and I loved it. Can’t wait to fix for our grandchildren as we know they will love it also
Never tried before but is delicious.