Reviewed: Jun. 5, 2008

I didn't make the sauce for this recipe, but I guess I should have. The pistachio-crusted chicken on its own, though very moist and juicy, was a little bland. For those of you who don't want to make the sauce, I'd suggest mixing the ground/diced pistachio with garlic powder, finely grated parmigiano reggiano, pepper, and salt to taste. I frequently use this on tilapia and it tastes great! I'll be sure to try again with the sauce - it sounds great (I just had no pomegranate)!

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Reviewer:

Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 1, 2007

Overall, I would have given this 5 stars but whenever I have to tweak a recipe then it loses one star. I didn't really taste the pomegranate in the sauce. I think next time I will add more of the syrup. I found Pomegranate Glaze at Trader Joe's. If I need to have true syrup, I'd probably go to a Middle Easter market to find it. It was a bit strong on the wine but I loved it. I was hoping for a sweeter taste. I will definitely make this again and I will try it with pork chops like another reviewer recommended. The chicken breast was moist, but a bit dry. I served this over basmati rice and found it to be a wonderful dish. I may add just a dash of salt to the suauce.

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Adriana

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Reviewed: Jan. 20, 2007

This was pretty good. A little sweet for us but we wanted to try something different.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 26, 2005

I found this simple, affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and, most recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!!

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Rob Cassell

Cooking Level: Expert

Home Town: Castlewood, Virginia, USA

Living In: Bristol, Tennessee, USA

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Reviewed: Apr. 22, 2005

The nut crusted chicken was wonderful. The sauce was some work, and was a bit too bland.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Feb. 14, 2005

Susan, this is a fabulous recipe! I just cooked it for my wife for Valentine's Day and it was perhaps the most well-received dish I've cooked to date. The only modifications I made: made it with one cup cream, and started the sauce as soon as I put the chicken in the oven to give it time to reduce to a creamier consistency. Also, couldn't find pomegranate syrup, but found some juice and made my own. It truly was amazing!

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ROCH1009

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Reviewed: Dec. 11, 2000

I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going, I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever!

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