When I received the most recent edition of Fine Cooking, some of the recipes really caught my eye. The first one I couldn't wait to try was the Chicken Paillards with Avocado-Pomegranate Salsa. The magazine's photos drew me in and I just knew I would love the dish. I wasn't wrong. It's a delicious chicken dish with a variety of flavors and textures that I just loved. The recipe does call for pomegranate molasses which I happened to have in the pantry. I've heard that you can cook down pomegranate juice to a thick syrupy consistency for a homemade version. It's well worth adding it. The only unfortunate thing about making this recipe... my photos don't do the dish justice. Trust me - this is a beautiful, delicious recipe!
Chicken Paillards with Avocado-Pomegranate Salsa
4 4-to-6-ounce boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil, divided
1 tablespoon pomegranate molasses
Kosher salt and freshly ground black pepper
1 large lemon
1/2 medium pomegranate
3 small green onions, white and light green parts only, thinly sliced
2 medium firm-ripe avocadoes, pitted, peeled and cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 teaspoons chopped flat leaf parsley
1 teaspoon finely minced seeded jalapeno
1 teaspoon pomegranate molasses
Prepare the chicken: Pound each chicken breast between pieces of plastic wrap until about 1/8-inch thick. In a shallow bowl, stir in the lemon juice, 2 tablespoons of the olive oil, the pomegranate molasses, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken, turn to coat well, and cover and refrigerate for at least 20 minutes and up to 1 hour.
Cook the chicken: Heat 1/2 tablespoon of the olive oil in a 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 tablespoon oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.
*To remove the seeds from a pomegranate, I slice the pomegranate horizontally and thwack the outer rind with a wooden spoon which releases the seeds.
Source: Fine Cooking, Feb/Mar 2010
Thank you to Michael at Designs by Gollum for hosting another Foodie Friday. Please take a look at Michael's blog to see all the other wonderful dishes contributed by the other participants!