Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
Preheat the oven to 375 degrees F.
Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
Reheat the glaze.
Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.
Recipe courtesy of Stuart O'Keeffe, 2010