|
Jo_jo_ba / All my dishes 1 year, 1 month ago
Sweet and tangy pomegranate juice, spicy Dijon mustard, garlic and turmeric make a delicious and exotic blend for succulent chicken breasts sauteed with mushrooms and tomato.
Prep:780m Cook:30m Servings:4
|
Jo_jo_ba |
|
||
You must be logged in to comment on a recipe. Login
You must be logged in to suggest a recipe alteration. Login

You need to be logged in to add a recipe to a group
jo_jo_ba 1 year, 1 month ago said:
Amount Per Serving
Calories: 184.8
Total Fat: 5.0 g
Cholesterol: 65.7 mg
Sodium: 258.7 mg
Total Carbs: 4.7 g
Dietary Fiber: 0.6 g
Protein: 27.6 g
**If you use low-fat extra firm tofu, it's 130 calories, 3.2g fat and .6g fibre! (3 WW Points)
boofie 1 year, 1 month ago said:
Yum this sounds great. I bet the color is amazing. What brand pomegranate juice did you use for this?
jo_jo_ba 1 year ago said:
I used POM 100%... pricey but good!
dashgash 1 year ago said:
Thanx for the recipe! we've already tried and it's extremely tasty!
ttaaccoo 1 year ago said:
Once again!! you really rock!! I'm salivating over this chicken caressed with this dancin' on the tongue sauce!! thanks! (even with turkey leftovers would be grand!!) Pom Pom here I come!!