Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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.

Joan Nathan
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
8 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place walnuts in a food processor; process until finely ground. Set aside.

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  • 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.

  • 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.

Nutrition Facts

299 calories; calories from fat 31%; fat 10.3g; saturated fat 1.3g; mono fat 1.6g; poly fat 6.4g; protein 41.7g; carbohydrates 9g; fiber 1.2g; cholesterol 99mg; iron 1.7mg; sodium 585mg; calcium 41mg.
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