Ingredients
Scale
- 1 ½–2 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
Instructions
- Line a large baking sheet with foil.
- Spray with non-stick vegetable spray.
- Set aside
- Remove the tenders from each chicken breast.
- Set aside.
- With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets.
- Slice each half into 3 long strips.
- Repeat with the remaining cutlets.
- If the tenders are thick, slice them in half for 2 thin tenders.
- Thread the chicken onto the skewers.
- Place into a large baking dish with at least 2” sides.
- Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.
- Place the skewers on the prepared baking sheet, reserving the marinade.
- Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.
- While the chicken is baking, place the marinade in a 4 quart pot.
- Add the cornstarch, soy sauce and canola oil.
- Whisk until the cornstarch is completely blended.
- Cook on medium-low heat until the sauce thickens.
- Add the dried cherries.
- Stir to combine.
- When the chicken is cooked through, remove from oven and spoon sauce over them.
- Serve warm with additional dried cherries as garnish.
