Sunday, November 22, 2009

New recipe, but sadly no pictures.

One of those throw together meals I did out of stuff just sitting around in the kitchen. I don't eat meat really, but my family does, and since my bro and his wife were coming over today, and since we already had frozen poultry in the fridge, I cooked some for them. I like sweeter marinaras, hence the pomegranate, which gave it a good kick and added some lemon for extra tang.

you'll need
4 boneless skinless chicken breasts or salmon
For the sauce:
1 jar tomato sauce, flavour of your choosing (I used garlic and herb, don't use anything with cheese though)
1 tablespoon brown sugar
2 tbsp olive oil
6 cloves garlic, finely chopped
1/2 cup pomegranate arils (that's what the segments of fruit on the inside are called)
1 tbsp italian seasoning
juice and zest of one lemon
salt to taste
splash of red wine or unseasoned red wine vinegar
For the garnish:
1/2 cup feta cheese

To serve with:
1 box of rotini
4 tbsp. olive oil
chopped parsley
garlic powder to taste

Boil pasta in salted water, garnish and toss with extra ingredients. Set aside and cover.

Preheat oven to 400 degrees F. Coat a medium baking pan in olive oil. Combine all ingredients for sauce and spread 1/2 on bottom of pan. Place chicken or fish evenly in pan and cover with sauce. Bake around 30 minutes, but if it's poultry, be sure to check the internal temperature (165 degrees). If it's not at the correct temp, it is NOT safe to eat. Put it in another ten minutes at a time until then. Serve over pasta and garnish with parsley and feta.

1 comment:

  1. Very nice creation! I usually avoid marinara (love fresh tomatoes but not a fan of tomato sauce), but the sweetened marinara with pomegranate and brown sugar sounds very good! I'm making white beans with smoked pork to day but I will prepare this tomorrow and let you know how it turns out!