Chicken paillards with avocado and pomegranate salsa from Fine Cooking Magazine, Feb/Mar 2010 (page 51) by Deborah Madison

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Notes about this recipe

  • rivergait on July 17, 2014

    Mine not as pretty (more muddy-colored frozen pom arils), but really, really good. Jalapeno gives good bite; pom molasses sweet counterpoint. Made my own molasses from juice of last year's pom crop. One giant half-breast made 3 servings, which cooked in 5 minutes.

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