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Veronica Callahan - Glastonbury, CT
Cut the pomegranate in half. Reserve 2 tablespoons of the seeds. Over a strainer into a small bowl squeeze, press or use a reamer to extract the juice from half the pomegranate repeat with each remaining half. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and cook 3-5 minutes per side to brown. Whisk together the pomegranate juice, Manischewitz® Balsamic Vinegar, cherry preserves, pepper and 1/2 teaspoon of the salt pour over the chicken in the pan, reduce heat to low, cover and simmer for 30 minutes. Remove chicken to work surface and cover loosely with foil to keep warm. Bring liquid in pan to a boil and cook until reduced by 2/3. Cook the Pilaf according to package directions. Stir in the toasted pecans and the chives. Spoon the rice onto a serving platter. Carve the chicken into 1/2 inch thick slices and fan over the rice. Season the chicken with the remaining salt. Drizzle the reduced sauce over the chicken and rice and garnish with the pomegranate seeds.
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