Pomegranate Marinated Chicken Serving Size - 4 Prepared By - Janine & Terry Recipe Rating
			For Chicken and Marinate: 3 Tsp Pomegranate Molasses 1 Tsp Olive Oil 1 Lemon Zest 1/8 tsp Salt 1/8 tsp Fresh Ground Black Pepper 4 Skinless Chicken Breast Halves, on the bone For Pomegranate Dressing: 1 Garlic Clove, peeled and very finely minced 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground Black Pepper 2 Tsp Lemon Juice 1 Tsp Honey 4 Tsp Pomegranate Molasses 1/3 Cup Olive Oil 2 Tsp Coarsely Chopped Mint
			Chicken Breasts Main Dish - To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper. Remove skin and trim bones from the side of each breast. Place chicken in a glass baking dish. Pour marinade over chicken, cover and refrigerate overnight, turning once. To prepare pomegranate dressing - Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well. Whisk in olive oil slowly, blending well. Stir in mint. Cover and refrigerate until ready to use. Preheat oven to 350 degrees. Heat a 10-to-12-inch nonstick skillet over medium-high heat. Remove the chicken from the marinade. When the pan is hot, place chicken skin-side down and brown well. Transfer to a rack set in a roasting pan. Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part. (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.