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Pomegranate and Balsamic Glazed Chicken

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“I found this on MSN.com and wanted to know what the nutritional value was. It originally called for poussin but I don't even know what that is so I used chicken breast.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the pomegranate juice, balsamic vinegar and honey to a boil.
  2. Turn to medium low heat and simmer until mixture becomes like a thick glaze.
  3. Reserve the other half to use for glazing during grilling.
  4. Heat grill to about 400 degrees, and begin to cook the poussin.
  5. Start by grilling the birds skin-side down for about 7 minutes.
  6. Brush with reserved glaze, then turn the pieces over.
  7. Glaze the tops and grill for 3 more minutes.
  8. Turn over again, glaze the tops and continue grilling until done.
  9. Serve.

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