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Persian Pomegranate-Walnut Chicken

Yield 8 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts. After toasting, cool the nuts completely before grinding.

Ingredients

  • 1 cup walnuts, toasted
  • 8 (6-ounce) skinless, boneless chicken breast halves
  • 1 3/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup pomegranate juice
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1/8 teaspoon saffron threads, crushed
  • Dash of ground cinnamon
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 299
  • caloriesfromfat 31 %
  • fat 10.3 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 6.4 g
  • protein 41.7 g
  • carbohydrate 9 g
  • fiber 1.2 g
  • cholesterol 99 mg
  • iron 1.7 mg
  • sodium 585 mg
  • calcium 41 mg

How to Make It

  1. Place walnuts in a food processor; process until finely ground. Set aside.

  2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.

  3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.