6 boneless skinless chicken halves
2 cups pomegranate juice
1 Tbsp. brown sugar
2 tsp. soy sauce
Brush chicken heavily with dijon mustard and roast for about 30 minutes in a 425* oven or till done. Meanwhile, cook pomegranate juice in a heavy skillet until reduced by half. Stir in brown sugar and soy sauce and bring to a boil, then remove from heat. Pour over chicken and serve.
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