Baked Granola Crusted Raspberry Pomegranate Chicken
Crunchy on the outside, moist and juicy on the inside, this Granola Crusted Raspberry Pomegranate Chicken is easy to make and packed with flavor!
Servings: 4
Calories: 559kcal
Equipment
Ingredients
- 2 cups Oats and honey granola
- 1 cup Liquid egg or 2 eggs
- 1 cup All-purpose flour seasoned with a pinch of salt and pepper
- 1/4 cup 2% milk 1/4 cup pomegranate arils
- 4 Chicken breasts
Raspberry Pomegranate Sauce
- 1 cup Coconut milk
- 1/2 cup Pomegranate
- 1/2 cup Fresh or frozen raspberries
Instructions
- Preheat oven to 400 degrees
- In a blender mix together the liquid egg (or eggs), pomegranate arils, and milk
- Put 2 cups of granola in a food processor, and pulse to reach a finer consistency
- Set up 3 dishes, one with flour, one with the egg mixture, and one with the crushed granola
- Press each chicken breast first in flour, then dunk in egg mixture, then press on the crushed granola to coat the chicken breast
- Place on a parchment lined baking sheet, and bake for 25 minutes (adjust time according to thickness, you want the internal temperature to be 165 degrees)
- Remove from oven and let rest
- Prepare raspberry pomegranate sauce by blending pomegranate, raspberry, and coconut milk together in the blender
- Pour raspberry pomegranate sauce over top and return to oven for about 5 minutes
- Serve immediately.
Nutrition
Calories: 559kcal | Carbohydrates: 35g | Protein: 59g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 146mg | Sodium: 388mg | Potassium: 1119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 10.8mg | Calcium: 51mg | Iron: 5.2mg