Chicken with Walnut Stuffing and Pomegranate Ginger Reduction Recipe

Valentine’s Day is right around the corner, so I decided to create a dish appropriate for the occasion.  I felt the ”Day for Lover’s” called for a light and flavorful, yet non-odoriferous meal (Steak a la Mama and a heaping pile of mashed potatoes, does not a Romeo make.).  In this dish, the boneless chicken breast has a walnut stuffing, is topped with a pomegranate ginger reduction and accompanied by simple steamed matchstick carrots and a few dried cranberries.  I chose to utilize nuts, a small amount of whole wheat and carrots, to help create a satisfying dish, without the post meal crash.  Pomegranate and ginger pack strong flavor, but still leave you nice and kissable, for your sweetheart.  The recipe makes two portions, and goes well with champagne, or perhaps sparkling water with pomegranate  juice.

Recipe: Chicken Breast with Walnut Stuffing and Pomegranate Ginger Reduction

2 split boneless chicken breasts (well trimmed)

Stuffing Ingredients

2 slices of whole wheat bread

1/4 c. of chopped walnuts

1/4 c. chicken stock

1 tbs. orange juice

1 tbs. Pom Wonderful pomegranate juice

1/4 tsp. Kosher salt

1/4 tsp. grated fresh ginger

1/4 tsp jarred garlic (if  fresh just use half a  clove and add whole, so it can easily be removed before stuffing the chicken)

pinch of cinnamon

Reduction Ingredients

1/2 c. Pom wonderful pomegranate juice

1/8 tsp. freshly grated ginger

1 tsp. brown sugar

1/8 tsp. kosher salt

Directions:

1. Shred the bread into pea size pieces (food processor faster).
2. Toast these crumbs in a wide shallow pan over med/high heat, until most of the moisture is out of them.
3. Add the Walnuts and toss until the nuts are toasted.
4. Add the ginger, garlic, cinnamon and salt.  Stir over heat for about a minute.
5. Add the broth and juices, stir and remove from heat.
6. Set stuffing aside to cool.
7. While stuffing is cooling.  Trim the chicken breasts and cut a pocket into each breast horizontally.
8. Lay each of the breasts good side down, on it’s own piece of plastic wrap.
9. Stuff each breast, then use the wrap to help you make it uniform and firmly packed.
10. Season each with salt and pepper.
11. Drop good side up onto a buttered baking pan.
12. Bake at 375 degrees for about 20 minutes.
13. While baking prepare the reduction and carrots (see below).
14. Place all reduction ingredients in sauce pan over high heat.
15. Whisk until the sauce coats spoon, but is still thin overall.  Yields 1 1/2 – 2 tbs. of reduction sauce.
16. Drizzle sauce on chicken (I like the slice the breasts in 1/2″ pieces, but whole is fine) and serve with the carrots as seen below or your choice of side.

Carrots

For this recipe, I suggest simple steamed matchstick carrots.  I merely put the cut carrots into a covered glass dish with a little water at the bottom, and microwave for about 2 minutes.  This should be done right before pulling chicken from oven, as these will get cold fast.  Add a few dried sweetened cranberries to the remaining hot carrot water (to soften them a bit) and place  on top of the carrots at serving time.

*Disclosure: I recently received a case of POM Wonderful to try, so of course it is going into some of my current recipes.  This is by my own choice and was not a requirement from POM, nor have I received any other form of compensation from them.

Wake your loved one the next morning with Chocolate Heart Shaped Waffles, with Caramel Glazed Strawberries and Pink Fondant Dip

.