Pomegranate Balsamic Chicken with
Grape Tomatoes & Herbs
I'm getting ready for Rosh Hashana, and planning my menu. Along side my brisket one of my family favorites is my Balsamic Baked chicken. it is an easy dish to prepare earlier in the day then bake it before your are ready to serve. It comes out moist and flavorful, with the aromas of the fresh herbs and the sweetness of the pomegranate and tomatoes.
This is also a dish that I have a few variations of, I substitute the pomegranate juice with a little more balsamic and oil and add sliced lemons before baking, or leave the marinade as is and add the pressed dates that I love or dates halved. You can also switch out the herbs if you need to.
Great go to dish and special enough to serve on a holiday, nobody would ever guess how easy it is. Happy New Year!
Ingredients:
2 ½ pounds boneless chicken breast halved or in thirds thick cut
1/3 cup pomegranate juice
1/3 cup balsamic vinegar
1 lemon juiced
3 tablespoons olive oil (for marinade)
Olive oil to grease pan
1 1/2 cup grape tomatoes halved
12 sage leaves roughly chopped
12 tarragon leaves
3 sprigs thyme leaves stripped
Salt and pepper
¼ cup fresh pomegranate seeds
Preheat oven to 375 degrees.
Prepare marinade,
In a zip lock bag that you can prop up in a jar or vase so you can use both hands, combine pomegranate juice, balsamic vinegar, lemon juice, olive oil, salt & pepper.
Add the chicken breasts, close bag and let marinade for about an hour.
Grease the bottom of a 12” x 9” baking dish. Arrange the chicken breast in a single layer in the dish. Pour ½ cup of the marinade over chicken. Scatter the herbs and tomatoes over and in between the chicken breasts. Season the dish with salt and pepper.
