By justcallmetoni on December 09, 2007
"Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts."
Serving Size: 1 (200 g)
Servings Per Recipe: 4
"This was quite good, but I'm afraid it wasn't as flavourful as I would have expected. Maybe it was my pomegranate juice? I used 100 percent unsweetened juice, and it was a tad too tangy for our liking. Next time I'll add a teaspoon of honey to enhance the flavour or omit the balsamic vinegar. Thanks for sharing a very nice idea :)
Made for Bargain Basement."