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I was surprised at how tasty this dish is. The marinade provides an wonderful flavor and tenderized the chicken wonderfully.
- 2 skinless chicken breasts
- 1/4 cup unsweetened pomegranate juice
- juice of 1 lemon or lime
- 1 teaspoon extra virgin olive oil
- 1/2 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- freshly ground pepper
- olive oil spray
- 3 cups chopped romaine lettuce
Cut chicken into thin slices. To make marinade, mix pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsely into large bowl. Season with salt and pepper. Add chicken and coat well with marinade. Cover bowl and place in refrigerator for 10 minutes to marinade.
Heat nonstick frying pan and coat with olive oil spray. Put chicken in pan and cook over medium heat for 7-8 minutes, turning occassionally, until cooked through. Discard remaining marinade (do NOT use marinade used to marinade the raw chicken again--throw it out!). Serve over bed of romaine lettuce.
Serves 2.
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