Chicken Breasts


Pomegranate Glaze



Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me



Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes


Pasta & Dumplings

Pizza, Wraps Sandwiches


Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices


Serves 4


This elegant Middle Eastern dish is not only delectable; it’s also relatively low fat.


4 boneless, skinless chicken breasts


½ cup defatted chicken broth, stock or bouillon

½ cup pomegranate juice

¼ cup inexpensive cream Sherry

1 clove of garlic, crushed

3 tablespoons sugar

½ teaspoon dry dill weed


1 tablespoon balsamic vinegar

About half the seeds from a pomegranate


Rinse the chicken breasts, pat dry and set aside.  Put the next six ingredients in a sauce pan, bring to a boil, reduce the heat to maintain a rapid simmer and continue cooking until it has reduced by about half and is somewhat syrupy.  Add the vinegar and continue to cook for another five minutes.  Set aside and keep warm.


Grill or broil the chicken breasts to desired degree of doneness, painting periodically with the glaze.  Put the pomegranate seeds in the remaining glaze, cook only until heated through and pour over the chicken breasts.  Garnish with a few sprigs of fresh cilantro.  This is nice served with Middle Eastern Pomegranate Rice Pilaf.



* Seeding Pomegranates



        Copyright © 2008 - Geraldine Duncann