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Walnut-Crusted Chicken with Pomegranate Sauce - Close-up straight-on shot of chicken on blue and white plate with green beans

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!
Course Chicken and Turkey
Cuisine Mediterranean / Middle Eastern
Diet Diabetic, Gluten Free, Low Fat
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4
Calories 673

Ingredients

Pomegranate Sauce

  • 1 large shallot finely chopped
  • ¼ cup port wine tawny or ruby
  • 1 ½ cups pomegranate juice
  • ½ 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 ¾ 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
  • ¼ cup Dijon mustard
  • 4 boneless skinless chicken breast halves
  • Cooking spray
  • Parsley sprigs for garnish

Instructions

Pomegranate Sauce

  • Combine shallot and port wine in a small saucepan. Bring to a boil and reduce to approximately 2 tablespoons.
  • Add all the pomegranate juice and chicken broth LESS 1 TABLESPOON. Bring to a boil.
  • Reduce heat to medium-low and simmer 20-30 minutes or until reduced by ⅓ to ½.
  • Combine corn starch with the remaining 1 tablespoon chicken broth in a small bowl. Add to sauce.
  • Simmer until it starts to thicken.
  • Add butter, honey and salt and black pepper, to taste. Keep warm.

Chicken

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Combine walnuts, thyme, 2 tablespoons chopped fresh parsley and salt and pepper to taste in a bowl.
  • Coat the chicken with the mustard. Dredge in the nut mixture and place on the prepared baking sheet. Spray with cooking spray.
  • 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

Serving: 1 | Calories: 673kcal | Carbohydrates: 28g | Protein: 33g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 514mg | Potassium: 926mg | Fiber: 5g | Sugar: 19g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg