While we are on the subject of dishes that I have been withholding since I spent time at my mom's house, I might as well confess to this one as well.  Perfectly cooked chicken enfolded in creamy avocado and tangy, crunchy, bright pomegranates.  Wonderful.

 

I've withheld it so long that I can only cross my fingers and hope that pomegranates are still at Stanley's Fruit Market in time for you to make this. 

 

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Chicken Paillards with Avocado and Pomegranate Salsa

Originally from Fine Cooking 103, p. 51

Serves 4

 

Four 4- to 6-oz. boneless, skinless chicken breast halves

1/4 cup fresh lemon juice 
3 Tbs. extra-virgin olive oil 
1 Tbs. pomegranate molasses 
Kosher salt and freshly ground black pepper

 

1 large lemon 
1/2 medium pomegranate 
3 small scallions, white and light-green parts only, thinly sliced 
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice 
2 Tbs. extra-virgin olive oil 
2 tsp. chopped fresh flat-leaf parsley 
1 tsp. finely diced seeded jalapeño 
1 tsp. pomegranate molasses 
Kosher salt 

 

 

Prepare the Chicken

 

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

 

Make the Salsa

 

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

 

Cook the Chicken

 

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

 

Comments   

0 #1 Sarah K. 2011-02-07 15:36
Oh my, this might be the biggest craving I've had for any food EVER!!! Definitely going keep track of this little beauty!
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