You were wondering what I did with that reduced pomegranate vinegar, weren’t you?
No? Then you are hereby excused from reading this post. I’ll give you a hall pass and send you on your way.
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{Teacher friends…don’t you wish you had one of those?!?}
Ok, for the rest of you who were wondering what I did with my reduced pomegranate vinegar, here’s your answer:
I whisked it with 1/4 c olive oil and poured over chicken tenderloins.
I let the chicken sit in the marinade for 24 hours, then pounded the tenderloins to an even thickness.
Note: If you don’t own a meat tenderizer, it’s a worthwhile $15 investment. Flattened, evenly-thick chicken cooks more consistently. The meat also becomes incredibly tender.
I oven roasted those bad boys (listen, if you pounded chicken breasts you’d find that you start thinking they must have done something wrong to be punished so violently).
Oven roasting is easy – I wrote a post about it some time ago. To sum up, 450F for 14 minutes. Flip the chicken over midway through cooking.
And what did we have with it? Glad you asked. I roasted an acorn squash, tossed that with a little bourbon-whipped butter and salt, and called it a lunch.
