Pomegranate Glazed Chicken

• GLAZE
• 1 cup pomegranate juice
• 1/4 cup lemon juice
• 1/4 cup crisco canola oil
• 2 garlic cloves, minced
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons pomegranate juice
• 1 tablespoon cornstarch
• CHICKEN
• 1/4 cup crisco canola oil
• 4 boneless skinless chicken breasts, pounded to an even thickness
• 2 cups baby carrots, quartered lengthwise
• 1 small onion, sliced
• 1/2 cup pomegranate seeds

1. GLAZE: Combine first 6 ingredients. Reserve.
2. Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
3. CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
4. Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
5. Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
6. Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

pomegranate juice, lemon juice, canola oil, garlic, honey, salt, pomegranate juice, cornstarch, chicken, canola oil, chicken breasts, baby carrots, onion, pomegranate seeds

Taken from www.food.com/recipe/pomegranate-glazed-chicken-399850 (may not work)