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Jewish Recipes --> Recipes --> Meat --> Kosher Glatt Meat --> Chicken

Pomegranate Chicken Breasts
Recipe Ingredients:
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 3 - 4 boneless chicken breasts
  • 1 pomegranate cut in half
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 1 tablespoon cinnamon- sugar

Salt and pepper to taste

Preheat oven to 375 degrees. Mix oil and garlic and brush over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl.

In a small non-reactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon- sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Chicken -- Rosh HaShanah

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods