Walnut-Crusted Chicken Breast with Pomegranate Syrup

  • 1 egg
  • 1 tbsp water
  • 1/2 cup walnuts finely chopped
  • 1/4 cup bread crumbs
  • 1/2 tsp salt
  • 4 boneless skinless chicken breasts
  • 2 cups pomegranate juice
  • 1 tbsp honey
  • 2 tsp minced crystallized ginger (or candied ginger, its the same thing)
  • 6 cups of mixed greens

Preheat oven 425, coat a baking sheet with cooking spray.

Whisk the egg with the water in a shallow dish. Combine the walnuts, bread crumbs, and salt in another shallow dish. Dip the chicken into the egg and then the nut mixture. Place on prepared baking sheet and coat with cooking spray.

Bake, turning once, for 15 minutes or until a thermometer inserted in the thickest portion registers 165. Let rest for 10 minutes, then slice breasts.

Meanwhile, bring the pomegranate juice, honey, and ginger to a boil. Boil about 15 minutes until reduced by half. Remove from heat, set aside.

Arrange mixed greens on a plate, place chicken on top and then drizzle with pomegranate syrup.

Be careful not to over dress with the syrup. It is so delicious but this is a classic case of less is more, the syrup is very strong and will over power your dish if you put too much on.

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