Name: Chicken Caprese with Pomegranate Glaze
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 2 cups pomegranate juice; 2 skin-on boneless chicken breasts; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 heirloom tomatoes, sliced 1/4 inch thick; 8 ounces fresh buffalo mozzarella cheese, sliced 1/4 inch thick; 10 to 12 fresh basil leaves; 1/4 cup crushed pistachios; Smoked sea salt

Directions

Bring the pomegranate juice to a simmer in a small pot over low heat, then cook until very syrupy, thick and reduced to about 1/4 to 1/2 cup, 30 to 40 minutes. Set aside to cool.
Meanwhile, preheat the oven to 300 degrees F. Sprinkle the chicken liberally with kosher salt and pepper on both sides. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down; cook until the skin is golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer the skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
Slice the chicken 1/4 inch thick. Layer the tomatoes, chicken and mozzarella on a platter, tucking the basil leaves in between. Drizzle with the pomegranate reduction and sprinkle with the crushed pistachios. Sprinkle with smoked sea salt.

Photograph by Ryan Liebe

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Chicken Caprese with Pomegranate Glaze

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages