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!
Servings: 4
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
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 1/3 to 1/2.
- 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.
- Both the chicken and the sauce can be frozen, but do so separately. Place in airtight containers and freeze for up to 2 months.
- Thaw in the refrigerator.
- Reheat the chicken in the oven at 350 degrees until the chicken is heated through to 165 degrees in the center (20-25 minutes).
- The sauce can be reheated in the microwave or in a small saucepan.
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