Flat Belly - Walnut-Crusted Chicken Breasts w/Pomegranate Syrup

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 1 egg
• 1 tbsp water
• 1/2 cup walnuts, finely chopped
• 1/4 cup whole grain bread crumbs
• 1/4 tsp salt
• 4 boneless, skinless chicken breast halves (5 oz each)
• 2 cups pomegranate juice
• 1 tbsp honey
• 2 tsp minced crystallized ginger
• 6 cups mesclun or mixed green

Preparation

Step 1

1.) Preheat the oven to 425 degree F. Coat a baking sheet with cooking spray.

2.) Whisk the egg with the water in a shallow dish. Combine the walnuts, bread crumbs, and salt in another shallow dish. Dip the chicken into the egg and then the nut mixture. Place on the prepared baking sheet and coat with cooking spray.

3.) Bake, turning once, for 15 minutes or until a thermometer inserted in the thickest portion registers 165 degree F. Let rest for 10 minutes, then slice the breasts.

4.) Meanwhile, bring the pomegranate juice, honey and ginger to a boil. Boil for about 15 minutes or until reduced by half. Remove from the heat and set aside.

5.) Arrange the mesclun on 4 plates. Place the chicken on top and drizzle with the pomegranate syrup.