Hello Everyone!

I just wanted to post this lovely dish I made last year to celebrate the Winter Solstice. It was so good, I decided it was worth entering in the POM Wonderful Featured Blogger Contest going on this month. If you have not heard about it, food bloggers can submit an original recipe featuring pomegranates and have a chance to win $5000 from Pom Wonderful!

Now that is what I call wonderful! 🙂


As an incentive to Foodie Blogroll members, in conjunction with the lovely POM folks, we are giving away cases of POM Wonderful products for the next 2 weeks, while the contest is going on. For more details on how you can enter to win either of these contests, please check out the Foodie Blogroll/ Leftover Queen Forum!


Now onto my recipe! This chicken dish was prepared in a cast iron skillet, first browned over high heat and then finished off in the oven. The chicken breasts were so juicy and tender coupled with the tartness of the pomegranates that explode in your mouth after being heated up, mixed with the salty pistachios and green mint was a wonderful unexpected flavor combination! This dish is simple to prepare, yet so elegant. This is also a great dish for the season, that is sure to impress at any holiday gathering.


2 TBS olive oil
2 organic, free range chicken breasts
1 fresh POM Wonderful Fresh Pomegranate
1/4 cup red wine, like shiraz
1/2 cup pistachios, shelled and toasted
1/4 cup fresh mint


Heat up a cast iron (or oven proof) skillet over medium-high heat. Pour in 2 TBS olive oil. Place chicken breasts in pan and cook over medium heat, searing each side.

Preheat oven to 425 F.
While chicken is cooking, cut open pomegranate and remove the seeds.
Add wine, pomegranate seeds and pistachios to the pan. Cook for about 2-3 minutes. Place 1/2 the mint into the pan and stir. Transfer pan to the oven. Cook for about 15- 20 minutes or until chicken juices run clear. To serve sprinkle with remaining mint. I served this with some rice pilaf. Enjoy!