Chicken with Roasted Vegetable Pomelo Sauce

Happy Birthday to all of you Leap Year Babies! 


I came across what looked like a grapefruit on my recent produce shopping trip and had to pick one up. It was actually a pomelo which is a citrus fruit from Southeast Asia. According to Wikipedia, it is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick rind. It tastes like a sweet, mild grapefruit (which is a hybrid of the pomelo and the orange), though the typical pomelo is much larger in size than the grapefruit. It has very little, or none, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus usually is discarded. The peel is sometimes used to make marmalade, or is candied and sometimes dipped in chocolate. The peel of the pomelo is also used in Chinese cooking. In general, citrus peel is often used in southern Chinese cuisine for flavoring, especially in sweet soup desserts. I decided to make a sauce with it and came up with this one. It was very light, not overly citrusy but gave the dish a nice flavor. 


It seems like a lot of steps, but I have to say that I made this entire meal in about 45 minutes after getting home late from a sporting event. There will be extra sauce which was perfect to top our side dish of rice.  I would start with roasting the vegetables, then prepare the chicken while they're in the oven. Then finally, prepare your sauce. 

Chicken with Roasted Vegetable Pomelo Sauce 

For the Roasted Vegetables:

1 pt. Grape Tomatoes

1-10oz. Package White Mushrooms, washed and sliced

1 Small Yellow Squash, thinly sliced

1 Small Zucchini, thinly sliced

2 Cloves Garlic

2 tbsp. Extra Virgin Olive Oil

1 tsp. Kosher Salt

1/2 tsp. Fresh Ground Black Pepper

Add all of the ingredients to a bowl and mix well. Place on a baking sheet and bake at 425 degrees for 15-20 minutes. Remove from oven and set aside. 

For the chicken:
4-6oz. Boneless Chicken Breasts, sliced horizontally in thirds and pounded evenly (approx.15 pieces) 
1 c. Flour 
2 tbsp. Butter 
1/4-1/2 c. Extra Virgin Olive Oil


Heat the butter and oil in a large frying pan. Start off w/ 1/4 cup, you may need to add more. Dip  the chicken in the flour, then fry on both sides until cooked through and lightly browned. Add the chicken to a large, oven safe baking dish. Set aside. 


For the Sauce:
Prepared Roasted Vegetables
1 tbsp. Fresh Tarragon
2 tbsp. Flour
2 Pomelo's, juice only (approx. 1/2 cup squeezed)
2 c. Low Sodium Chicken Broth


In a large, non-stick frying pan, add your roasted vegetables, tarragon and flour. Next, add your pomelo juice and chicken broth. Stir until well blended and the sauce has slightly thickened. Pour mixture over the chicken and bake at 425 for about 15 minutes until the sauce is bubbly. Serves 4. 


Enjoy!

On another note, I'm not sure if you've noticed the new Scan code on the left hand side of my blog and wondered what it meant. It's a QR Code (Quick Response Code), which allows you to use your SmartPhone to scan the image allowing you to view a specific URL (website/video/image) that the user would like you to see. It then saves it in a History file so that you can access it at any time and get up to date, real-time information.  Every where you turn, manufacturers are adding these codes to their products to direct them to websites, videos and even their Facebook or Twitter pages. The one here on my blog, simply goes to the main page of my blog. So for those of you who want to check out my daily posts but don't want to use your computer, simply download the free scan app on your SmartPhone, hold your phone up to the code and it will automatically save my blog url in the history of your scan app so you can access it at any time. I know...a little tech savvy even for me! But I'm always looking for ways to keep up with technology. For a full explanation, click here. 

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