Caprese Chicken with Pomegranate Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 31
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 33
- Cholesterol
- 100
- Sodium
- 803
- Total: 1 hr 45 min (includes cooling time)
- Active: 30 min
Ingredients
2 cups pomegranate juice
2 boneless, skin-on chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
2 heirloom tomatoes, sliced 1/4-inch-thick
8 ounces fresh buffalo mozzarella, sliced 1/4-inch-thick
1/4 cup crushed pistachios
Fresh basil leaves (baby leaves work best), for garnish
Smoked sea salt, for finishing
Directions
- Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool.
- Meanwhile, preheat oven to 300 degrees F.
- Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes.
- Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt.