Walnut-Crusted Chicken with Pomegranate Sauce

Walnut-Crusted Chicken with Pomegranate Sauce is an updated, elegant “deconstructed” twist on the classic Middle-Eastern dish known as Fesenjan that everyone will enjoy!

If you told your family you were having Fesenjan for dinner, chances are they wouldn’t have a clue what you were talking about.

Fesenjan is a traditional Iranian stew typically made with pomegranate molasses (or paste), ground walnuts and poultry such as duck or chicken.  It’s a dish I make frequently for one of my well-traveled clients.

For this interpretation, boneless skinless chicken breasts get a coating of finely chopped walnuts for a delicious crunchy exterior!  Rather than braising chicken or duck in pomegranate molasses (which can be difficult to find), this version has an easy-to-make sauce prepared on the stovetop that uses pomegranate juice, port wine, a little chicken broth, butter for depth and a touch of honey for sweetness.

How to make Walnut-Crusted Chicken with Pomegranate Sauce:

• The sauce is super simple, made in a saucepan and you’ll want to get it going before you bake the chicken.  Simply combine finely chopped shallot, pomegranate juice, ruby or tawny port wine and chicken broth in a small saucepan.  Bring it to a boil and let it simmer away until it’s reduced by 1/3 to 1/2.
• Combine a little corn starch with a little chicken broth, add it to the sauce and simmer until it thickens.
• Then whisk in some butter, honey and salt and black pepper.

• For the chicken, start with about 2 cups walnut “pieces.”  You could also use walnut halves, but you’ll probably need more than 2 cups to end up with the required amount of finely chopped walnuts.

• Process until finely chopped in a food processor, preferably a mini food processor.  You should end up with just over 1 3/4 cups finely chopped walnuts.

• Combine the finely chopped walnuts with dried thyme, salt and black pepper and some fresh parsley.
• Coat the chicken with Dijon mustard then dredge in the walnut mixture and place on a parchment paper-lined baking sheet.  Give it a shot of cooking spray to moisten the nuts and prevent them from burning.

• Place in the oven on a rack in the middle of the oven and bake for 20-25 minutes or until an instant-read thermometer registers 165 degrees in the center.

• Garnish with chopped fresh parsley and serve with the sauce!

That’s it!  So easy and so elegant!  Perfect for a family dinner or dinner party!

All you need is a green veggie on the side!

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Yield: 4

Walnut Crusted Chicken with Pomegranate Sauce

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Walnut-Crusted Chicken with Pomegranate Sauce is an updated, elegant “deconstructed” twist on the classic Middle-Eastern dish known as Fesenjan that everyone will enjoy!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• POMEGRANATE SAUCE
• 1 large shallot, finely chopped
• 1/4 cup port wine, tawny or ruby
• 1 1/2 cups pomegranate juice
• 1/2 cup chicken broth, divided
• 4 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon corn starch
• 1 tablespoon honey, or to taste
• salt and freshly ground black pepper, to taste
• CHICKEN
• 1 3/4 cups finely chopped walnuts (start with 2 cups walnut "pieces")
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley plus more for garnish
• salt and freshly ground black pepper, to taste
• 1/4 cup Dijon mustard
• 4 boneless skinless chicken breast halves
• Cooking spray
• Parsley sprigs, for garnish

Instructions

1. POMEGRANATE SAUCE: Combine shallot and port wine in a small saucepan. Bring to a boil and reduce to approximately 2 tablespoons.
2. Add all the pomegranate juice and chicken broth LESS 1 TABLESPOON. Bring to a boil.
3. Reduce heat to medium-low and simmer 20-30 minutes or until reduced by 1/3 to 1/2.
4. Combine corn starch with the remaining 1 tablespoon chicken broth in a small bowl. Add to sauce.
5. Simmer until it starts to thicken.
6. Add butter, honey and salt and black pepper, to taste. Keep warm.
7. CHICKEN: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
8. Combine walnuts, thyme, 2 tablespoons chopped fresh parsley and salt and pepper to taste in a bowl.
9. Coat the chicken with the mustard. Dredge in the nut mixture and place on the prepared baking sheet. Spray with cooking spray.
10. Bake for 20-25 minutes or until an instant-read thermometer registers 165 degrees in the center.

Notes

MAKE AHEAD: SAUCE: Sauce may be prepared 1-2 days ahead. Gently reheat in the microwave or stovetop. CHICKEN: Coat with walnuts 1 day ahead and refrigerate covered until needed.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 863Total Fat: 55gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 154mgSodium: 1024mgCarbohydrates: 44gFiber: 8gSugar: 30gProtein: 53g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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