Chicken Caprese with Pomegranate Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 45
- Cholesterol
- 150
- Sodium
- 920
- Total: 1 hr 45 min
- Active: 30 min
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.