This recipe is based on a dish I had from the International House of Food in Tallahassee. The pomegranate juice does contain carbs, so make sure you take that into account. Traditionally, this dish is made with added sugar and/or molasses, so this is a lower-carb version.
1 lb chicken breasts
1/2 cup walnuts
1 cup onion, finely chopped
1/2 cup pomegranate juice
1/4 cup vegetable broth
salt and pepper
Toast the walnuts in a 400 degree oven for 5-10 minutes. Once they are finished, grind almost all of them in a food processor. Meanwhile, tenderize and flatten the chicken by pounding it with a mallet or hammer. Lay the ground walnut out on a plate and mix with salt and pepper. Coat each chicken breast in the mixture and cook in a well-oiled pan 4-5 minutes per side. Remove the chicken from the pan and set aside under tin-foil.
In the same pan, add onions and use a wooden spoon to remove the brown bits from the bottom of the pan. After the onions are translucent, add the pomegranate juice and the broth and bring to a boil. Reduce and let simmer until the liquids are reduced by half, about 5 minutes. Add the chicken back into the pan and simmer until cooked through. Serve with a sprinkle of walnuts on top.
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