Pomegranate Chicken

This chicken recipe was adapted from a Persian dish called Khoresht Anaar-Aveej. Serve it with some saffron rice on the side and your tummy will thank you.

2 whole boneless, skinless chicken breasts
1 1/2 cups walnuts
1/4 cup flour
2-4 tablespoons olive oil
2 eggs, lightly beaten
1 1/2 cups chicken stock
1/4 cup Savory Pomegranate Glaze

1. Cut and separate the chicken breasts into four halves.
2. Flatten each piece of chicken until they are about half an inch thick.
3. Coarsely chop the walnuts, put them on a plate and mix in the flour.
4. Beat the eggs and put in a shallow bowl.
5. Heat the olive oil in a saucepan.
6. Dip a piece of chicken in the egg mixture, coat it in the flour mixture, and lay it in the saucepan. Repeat for each piece of chicken.
7. Cook until the chicken is a medium brown on each side (about 10 to 15 minutes).
8. Lower the temperature of the burner once the chicken is browned and spread the Savory Pomegranate Glaze on each piece of chicken. As the pomegranate spice melts, it becomes more like a glaze.
9. Stir and flip the chicken to cover it entirely with the glaze.
10. Cook for about 5 minutes or until the chicken is slightly darker and crispy to the touch.