This dish is similar to Fish in Passion Fruit Sauce, with a few minor changes. As the name implies, it calls for chicken instead of fish, a different type of fruit, and it uses different herbs, namely parsley and chives. The chicken is also breaded (sorry to all the heart-healthy conscious) Although the cooking process is similar to that of the aforementioned fish dish, the difference in ingredients produces an entirely different flavor for the dish.
Pomegranates are not particular to Miami and Florida, but the style is very much like that for Miami / Floribbean cuisine.
- 1 boneless chicken cutlet (pounded thin)
- 1 egg, beaten
- Bread crumbs, lightly seasoned with paprika
- 4 tbsp. olive oil
- 1 clove garlic mashed (optional)
- 1 shallot, chopped
- Juice of one medium pomegranate
- ½ cup white wine
- 1 tbsp fresh minced Italian parsley
- 1 tbsp fresh minced chives
Wash chicken and pat dry. Dip chicken in beaten egg and then coat lightly with bread crumbs. Set aside.
Heat oil in a skillet over low heat and saute the chopped shallot and garlic (if desired) until soft. Add chicken and cook on both sides until done. Remove to plate.
Add juice and wine and heat to boil. Turn heat to low and add herbs, stir thoroughly. Return chicken to skillet and heat through, turning on both sides so that sauce coats chicken. Transfer to plate and serve.
This dish goes well with diced sweet potatoes browned in olive oil over low heat.
I will be releasing much more great recipes so be on the lookout for some of my easy chili recipe or my famous easy pasta recipes and white chicken chili recipe.
Order yours with home delivery service available in Islamabad & Rawalpindi, from Food Master Pakistan only.
Source by: Noam C Simckes