Chicken breast glazed with pomegranate

Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5. Why not add some to your chickenbreasts?

Ingredients:
(4 servings)

2 large boneless chicken breasts, halved, skinned, and pounded to 1/4-inch thick (skins reserved)
Salt and freshly ground pepper
4 ounces of fresh mozzarella, cut into thick strips
1/2 teaspoon of hot Hungarian paprika
1 tablespoon of olive oil
1 medium red onion
2 tablespoons of pomegranate molasses
1/4 cup of mayonnaise
1/4 cup of pomegranate seeds
Sprigs of parsley for garnish

Preparation:

1. Place the breasts flat, boned side up on a work surface and season with salt and pepper. Place the cheese down the center of each breast, sprinkle with paprika, then roll each breast tightly into a sausage shape. Cover the opening side one quarter of the reserved skin. Tie the rolls securely with string at one-inch intervals. Brush all over with oil.
2. Peel the onion and cut it into thin rings.
3. Preheat the broiler and brush the broiler rack with oil.
4. Brush the chicken with the pomegranate molasses and then with the mayonnaise. Broil the chicken about seven inches from the heat, basting often with the pan juices and turning often. Cook until the juices run clear when pricked with a skewer, about 12 minutes. Let the rolls rest 5 minutes before slicing. Untie the strings, and cut each roll into 6 slightly diagonal slices. Arrange on a serving platter, pour over any remaining pan juices, and garnish with onion rings, pomegranate seeds and parsley.

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