For the Chicken
Four 4- to 6-oz. boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 Tbs. extra-virgin olive oil
1 Tbs. pomegranate molasses
Kosher salt and freshly ground black pepper
For the Salsa
1 large lemon
1/2 medium pomegranate
3 small scallions, white and light-green parts only, thinly sliced
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
2 Tbs. extra-virgin olive oil
2 tsp. chopped fresh flat-leaf parsley
1 tsp. finely diced seeded jalapeño
1 tsp. pomegranate molasses
Kosher salt
Prepare the Chicken
Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
Make the Salsa
Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.
Cook the Chicken
Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.
Serving Suggestions
Sprinkle the leftover pomegranate seeds over a
Mixed Green Salad.
nutrition information (per serving):
Calories
(kcal):
430;
Fat
(g):
29;
Fat Calories
(kcal):
260;
Saturated Fat
(g):
4.5;
Protein
(g):
26;
Monounsaturated Fat
(g):
19;
Carbohydrates
(g):
20;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
310;
Cholesterol
(mg):
65;
Fiber
(g):
9;
photo: Scott Phillips
From Fine Cooking 103
, pp. 51
December 30, 2009