The good people at POM Wonderful sent me a case of their delicious 100% pure pomegranate juice a couple of weeks ago. What a delicious surprise! Who doesn’t like POM juice?
By now, we are all familiar with this antioxidant-rich fruit but besides this, its juice is a winning addition to some tried-and-true dishes. I’ve used it quite a bit in my salad dressing for a fruity punch but this week I decided to let the juice take center stage by using it in my main course.
I was inspired to prepare a dish that I haven’t made in at least eight years. I really couldn’t find a good reason why this chicken roulade has fallen out of rotation so I decided to bring it back and give it a fresh, colorful makeover with the POM pomegranate juice.
This dish turned out to have the perfect balance of flavors. Even with the moist chicken breast encasing the delicate spinach and shallots, both by themselves would be a tad bland for my taste. Wrapped in salty prosciutto, however, I got the flavor kick I was after so each bite would have more impact.
But what rounded out the flavors best was the pomegranate reduction. The fruity, slightly-sweet addition satisfied my desire for more multi-dimensional flavor. A little salty, a little sweet–they were both present.
The textures worked well together, too. The soft spinach paired nicely with the tad-crisp prosciutto. And of course, the bright roasted potatoes and the asparagus had to join the party, too, don’t you think?
Thanks POM Wonderful, for my lovely gift!
Chicken Roulade with Prosciutto, Spinach and Pomegranate Reduction
- 4 chicken breast halves, pounded with a mallot and salted
- 6 ounces fresh baby spinach
- 2 – 3 shallots, chopped
- 8 slices prosciutto
- Roasted skin-on potatoes (partially cooked in water, tossed in olive oil, salt, pepper and chopped fresh garlic and roasted at 425ºF until slightly browned)
- Roasted asparagus (added to potatoes during last few minutes of cooking time)
- 1 cup POM 100% pure pomegranate juice
- 2 teaspoons honey
- 1 ounce butter
- olive oil for sauteeing
Preheat your oven to 350ºF and prepare the spinach filling. Sauté the shallots in olive oil and when translucent, add the spinach. Salt lightly, if desired. Cook on medium heat until the spinach has wilted and set aside.
To prepare the roulades, place a pounded chicken breast half on two slices of prosciutto. Divide the spinach filling into four equal portions and place on one end of each chicken breast. Roll carefully and set on a baking tray. Bake for about 20-25 minutes. I like to check mine at the 18-20 minute mark just to make sure the chicken doesn’t overcook.
To prepare the reduction, Heat the pomegranate juice in a small saucepan and cook until reduced by half, about 15 minutes. Take off the heat and add the honey if it’s not sweet enough for you. Whisk in butter.
Plate and serve. Enjoy!