PANKO CRUSTED CHICKEN SALAD WITH POMEGRANATE BALSAMIC DRESSING
Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region.
Provided by Sharon123
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness.
- Sprinkle breasts with salt and pepper. In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
- In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer.
- Remove chicken from pan and cut into slices.
- On each of 4 serving plates, place greens and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
- Caramelized Fruit:
- Cut 2 firm plums and 2 firm peaches into halves to remove pits. If fresh fruit is unavailable, frozen may be used. Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
- Pomegranate Balsamic Dressing:
- In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.
RED RICE & CHICKEN SALAD WITH POMEGRANATE & FETA
Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Boil the rice in plenty of salted water until just cooked, about 30 mins.
- Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.
Nutrition Facts : Calories 922 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 69 grams protein, Sodium 4.07 milligram of sodium
POMEGRANATE CHICKEN SALAD (SLOW COOKER)
From The Perfect Pantry blog. Author Lydia Walshin lives in a log cabin in Rhode Island and relies upon pantry staples. I hope to make this soon, as pomegranate molasses is an ingredient I really like.
Provided by duonyte
Categories Lunch/Snacks
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart slow cooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice, sugar, salt and pepper. Stir everything to distribute the ingredients.
- Cover and cook on HIGH for 2.5 hours, or on LOW for 5 hours. (If you use a larger slow cooker, it will cook much more quickly, so keep a close watch. Overcooked chicken is dry chicken).
- Remove the chicken to a platter and set aside to cool. The liquid in the cooker should be a nice consistency to dress the salad, but if it's too thin, set the cooker to HIGH and cook, uncovered, until the sauce reduces slightly. If the liquid is too thick, add 1 tablespoon of water.
- While the chicken is cooling to room temperature, set a dry nonstick frying pan on the stovetop. Over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan frequently, until the nuts are lightly browned. Remove from heat.
- To assemble the salad, arrange the lettuce on a platter or in individual serving bowls. Top with a few pieces of chicken, and a sprinkling of nuts and dried cherries or cranberries. Pour some of the sauce over each portion, and serve.
Nutrition Facts : Calories 372.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 165.3, Sodium 343.9, Carbohydrate 17.9, Fiber 7.3, Sugar 8.4, Protein 44.5
POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
- Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
- Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
POMEGRANATE, CHICKEN AND FARRO SALAD
This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD
Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
- Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
- Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams
SPICE-RUBBED CHICKEN WITH POMEGRANATE SALAD
Apply a light touch to your Indian meal with a sweet pomegranate and mint dressing instead of heavy curry sauce
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Score the chicken with a sharp knife, about 2-3 cuts in each piece. Mix the spices with a little salt, the olive oil and vinegar in a small bowl. Using gloves (turmeric stains your fingers), rub this spice mixture over the chicken pieces and transfer to a roasting tin. Leave to marinate for at least 20 mins, or overnight in the fridge if you're preparing ahead.
- Heat oven to 200C/180C fan/gas 6. Cover the chicken with foil and bake for 30 mins. Remove the foil and continue cooking in the oven for another 10 mins until tender. Baste with tin juices and rest for 5 mins before serving.
- Meanwhile, make the salad. Mix the pomegranate seeds with the orange segments, mix the lime juice with the pomegranate molasses, then drizzle over. Scatter with torn mint leaves and serve alongside the chicken.
Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
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- Heat 1 teaspoon of olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper to taste and add them to the pan.
- Cook for 4-5 minutes on each side, or until browned and cooked through. Cut the chicken into thick slices and set aside.
- In a small bowl whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard and salt and pepper to taste.
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