1 C. walnuts, toasted
8 (6-oz) skinless, boneless, chicken breasts
1-3/4 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
cooking spray
1/2 C. finely chopped onion
2 garlic cloves, minced
1 C. fat-free, less-sodium chicken broth
1 C. pomegranate juice
1 T. tomato paste
2 t. sugar
1/8 t. saffron threads, crushed
dash of ground cinnamon
cilantro sprigs (optional)
After toasting walnuts, allow to cool completely. Place walnuts in a food processor; process until finely ground. Set aside.
Sprinkle chicken with 1 t. salt and 1/4 t. pepper. Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.
Recoat pan with cooking spray. Add onion and garlic to pan; saute 3 minutes. Add remaining 3/4 t. salt, remaining 1/4 t. pepper, ground walnuts, broth and remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1-1/2 C. (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired
8 servings: 299 Calories, 10.3g Fat, 41.7g Protein, 9g Carbs, 1.2g Fat, 585mg Sodium