I am so excited to participate in The Secret Recipe Club for the first time this month! I think it's such a great idea and a neat way to discover new blogs and friends.
My assigned blog was Dash of East and imagine my surprise when I found out that Melissa and her husband lives in Atlanta just like we do! (Well, we are metro Atlanta, but still.) I have to admit, I didn't venture right into her food posts. I saw that she has a whole section dedicated to photography and since that is something that I'm always working on, I went there first. She has great tips and information. I spent a long, long time looking around that part of her blog. She has adorable dogs, too.
After I read all of the photography posts, I ventured over to the food since you know, that's what I was really there for. ;) Melissa has mostly vegetarian dishes but also has a great mix of football food, sweets, and breakfast items. I had the hardest time make a choice!! In the end I went with this pomegranate chicken because I knew that Jack would eat it and let's face it, feeding my 16-month-old is really what my day tends to revolve around.
I'd never cooked with pomegranate but it's definitely a flavor that I enjoy (mostly in a martini of some sort). I was concerned that this dish would be overly sweet but it really wasn't at all. It was perfectly seasoned and just had mild fruity undertones. It comes together quickly and would be great on it's own or served with pasta, rice, or cous cous. Now to find a way to use up the rest of the pomegranate juice. :)
Pomegranate-Orange Glazed Chicken Scallopini
1 tsp. + 2 tbsp. olive oil
1 clove garlic, minced or pressed
½ + ¼ cup POM Wonderful 100% Pomegranate Juice
¼ cup orange juice
2 boneless, skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
2 tsp. brown sugar
1 tsp. dried basil
½ tsp. dried oregano
1 green onion, thinly sliced, for garnish
1. In a small sauce pan, heat 1 teaspoon olive oil over medium heat and add garlic, stirring frequently until garlic is fragrant, about 30 seconds. Add in ½ cup pomegranate juice, orange juice, brown sugar, basil,and oregano. Bring to a boil and then reduce heat let simmer while you prepare the rest of the meal.
2. Butterfly the chicken breasts and season both sides with salt and pepper. Place the all-purpose flour on a plate and season with salt and pepper.
3. In a large saute pan, heat the olive oil and butter over medium-high heat. Meanwhile, coat the chicken breasts in the flour, shaking off excess. Add chicken to the hot pan and cook through, 4-5 minutes per side, depending on thickness of pieces. Remove chicken from pan and tent with foil to keep warm.
4. Return pan to the head and add remaining ¼ cup pomegranate juice and swirl to combine with butter and oil remaining in the pan. Add mixture to the saucepan with pomegranate-orange mixture and season to taste with salt and pepper. Return the chicken to the saute pan and pour pomegranate-orange glaze over chicken and turn chicken to coat. Garnish with sliced green onion.
adapted from Dash of East