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  • 1 ½2 pounds boneless skinless chicken breasts – around 3 breasts
  • 2 cups pomegranate syrup (like Torani)
  • 1 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon canola oil
  • ½ cup dried cherries
  • 24 7” long skewers
  • non-stick vegetable spray
  • additional dried cherries for garnish


  1. Line a large baking sheet with foil.
  2. Spray with non-stick vegetable spray.
  3. Set aside
  4. Remove the tenders from each chicken breast.
  5. Set aside.
  6. With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets.
  7. Slice each half into 3 long strips.
  8. Repeat with the remaining cutlets.
  9. If the tenders are thick, slice them in half for 2 thin tenders.
  10. Thread the chicken onto the skewers.
  11. Place into a large baking dish with at least 2” sides.
  12. Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.
  13. Place the skewers on the prepared baking sheet, reserving the marinade.
  14. Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.
  15. While the chicken is baking, place the marinade in a 4 quart pot.
  16. Add the cornstarch, soy sauce and canola oil.
  17. Whisk until the cornstarch is completely blended.
  18. Cook on medium-low heat until the sauce thickens.
  19. Add the dried cherries.
  20. Stir to combine.
  21. When the chicken is cooked through, remove from oven and spoon sauce over them.
  22. Serve warm with additional dried cherries as garnish.

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