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Home > Recipes
Recipes from Pilgrim's Kitchen
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Pomegranate Glazed Chicken with Dried Fruit Compote Stuffing
Linda Miranda Wakefield, RI
Ingredients:
6 whole chicken breasts, boned, skin on
Dried Fruit Compote: recipe follows
4 tablespoons butter, divided
1 teaspoon salt, divided
3/8 teaspoon pepper, divided
Pomegranate Glaze: recipe follows
1 tube (2.2 lb.) packaged polenta, sliced
orange twists
pomegranate kernels
mint leaves
Directions:
Stuff each chicken breast with equal amounts of Dried Fruit Compote and secure with picks. Lightly brush chicken with 2 tablespoons of the butter, melted. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place in 375 degree F. oven and bake about 1 hour, brushing with Pomegranate Glaze every 5 minutes during last 15 minutes of cooking. In épan, place remaining 2 tablespoons butter over medium heat. Add polenta slices and quickly brown; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Remove chicken to serving plates and cut each in half, overlapping. Arrange polenta slices on plates and garnish with orange twists, pomegranate kernels and mint leaves. Makes 6 servings.
Dried Fruit Compote: In medium saucepan, mix together 1 cup pitted and chopped prunes; 1 cup chopped dried figs; 1/2 cup dried cranberries; 1 cup apple juice; 1/4 cup brown sugar; 1 teaspoon grated orange zest; 2 tablespoons Grand Marnier; 1 tablespoon butter and 1/4 teaspoon allspice. Place over medium high heat and bring to a boil, stirring. Reduce heat to medium low and simmer until thickened, about 15 minutes. Cool.
Pomegranate Glaze: In small saucepan, place 1/2 cup pomegranate juice, 2 tablespoons apple juice and 1 tablespoon butter over medium heat and simmer until syrupy. |
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