Ingredients:

• 1/4 cup olive oil
• 1 tablespoon minced garlic (approx. 2 cloves)
• 4 boneless skinless chicken breasts, trimmed
• Salt and pepper
• 1 pomegranate, halved
• 1/4 cup Fischer & Wieser Pomegranate & Mango Chipotle Sauce
• 1/4 cup dry white wine
• 2 tablespoons chopped parsley

Instructions:

Preheat oven to 350° F. Mix olive oil and minced garlic in small cup. Brush over chicken breasts. Salt and pepper chicken breasts to taste to taste. Place chicken breasts in shallow baking dish. Drizzle remaining oil over chicken. Bake 30-45minutes (depending upon size of chicken breasts), basting several times with juices from pan, until breasts are brown and juices run clear when pierced with a fork in thickest part.

Remove seeds from pomegranate. Set aside to use as garnish. In small saucepan, mix Fischer & Wieser Pomegranate & Mango Chipotle Sauce and wine. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes.

Transfer chicken breasts to platter. Pour pan drippings into sauce, allow to simmer 2-3 minutes. Place each breast on serving plate; pour sauce over each breast; pour more sauce into small sauce container and place on plate; garnish each breast with pomegranate seeds and chopped parsley.

Add side dishes to plate (steamed asparagus, baked potatoes, long grain & wild rice, etc.). Serve with green salad. Enjoy! Serves 4.