I love caprese chicken and I really enjoy the flavor from pomegranates.  This dish combines the two in a fantastic way for a creative spin on a traditional dish.

Recipe adapted from Food Network

Ingredients:

2 cups pomegranate juice

2 boneless chicken breasts cut into strips

2 tablespoons olive oil

2 heirloom tomatoes sliced ¼ inch thick

8 ounces fresh mozzarella sliced ¼ inch thick

¼ crushed pistachios

Fresh basil leaves

Directions:

1. Bring the pomegranate juice to simmer in a small pot over low heat.  Let cook for 30-40 minutes until thick and syrupy and reduced to ½ cup. Set aside to cool.
2. Preheat the oven to 300 degrees.
3. Sprinkle the chicken with salt and pepper.
4. Spray a nonstick pan with olive oil spray.
5. Sauté the chicken over medium heat and cook for 2-3 minutes per side. 
6. Layer the chicken, tomatoes, and mozzarella in a baking dish. Bake for 10-12 minutes.  Broil on high for 3-5 minutes to brown and melt the cheese. 
7. Optional: Sprinkle with dried basil or basil infused olive oil first)
8. Drizzle with pomegranate glaze, crushed pistachios, and basil leaves.
9. I served this with Balsamic Parmesan Cauliflower and Balsamic Roasted Brussels Sprouts (see Recipes in Sides/Salads)