Combine grilled chicken breasts along with pomegranate seeds and fennel, and you have a special weekday dinner, this is a perfect way you dress up an ordinary chicken breast.
Maybe like you, I have a freezer full of boneless and skinless chicken breasts. How many times have you had a package of chicken breasts and wondered if you could do anything different with them? Years ago I tried a wonderful recipe for pan fried pork chops with pomegranate seeds and fennel, so I had some inspiration for this recipe. I have been leaning towards more organic meats lately, and this recipe lends itself to some adaptation.
Recipe that was the inspiration for this recipe
Panfried Pork Chops with Pomegranate and Fennel Salsa
How to buy, store, and use fennel
Grilled Chicken with Pomegranate Seeds and Fennel Salsa
Grilled chicken with pomegranate seeds and fennel is so refreshing.
- 2 pounds skinless chicken breasts 4 chicken breasts
- 1 1 pound bulb of fennel
- 1 large pomegranate you should get about one cup of seeds, if you get less that's ok
- 2 tablespoons vegetable oil
- 2 teaspoons rice wine vinegar
- 1/4 cup white wine or chicken broth
Chop fennel, and place in a skillet along with two tablespoons of vegetable oil. Saute fennel for about 10 to 15 minutes, it will become soft, and begin to take on a translucent appearance when cooked, place cooked vegetable into a bowl.
Pat dry chicken breasts with a paper towel, as this, enhances the browning of the meat, season chicken breasts with salt and pepper, and cook for about 4 minutes on each side, or until chicken is fully cooked.
You may need to add more vegetable oil when cooking the chicken breasts, remove chicken breasts and place on a plate. Remove chicken breasts from pan, and stir in the rice wine vinegar, and white wine or chicken broth. Stir scrapping the pan to get the browned pieces up. Pour this liquid over the cooked fennel, and then stir in the pomegranate seeds. Season salsa with salt and pepper. Spoon salsa over chicken breasts when you are ready to serve.