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Rolled Breast of Chicken Glazed with Pomegranate
Serves 3 to 4

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from The Book of Near Eastern Cooking

2 large boneless chicken breasts (2 1/2 pounds), halved, skinned, and pounded 1/4 inch thick, with skin reserved
Salt and freshly ground black pepper to taste
4 ounces fresh unsalted mozzarella, cut into finger-size pieces
1/2 teaspoon hot Hungarian paprika
1 tablespoon olive oil
1 medium red onion
2 tablespoons pomegranate molasses
(Available at Middle Eastern grocery stores )
1/4 cup mayonnaise
1/4 cup pomegranate seeds
Sprigs of coriander and flat-leaf parsley
1. Place the breasts flat, boned side up, on a work surface and season with salt and pepper. Place the cheese down the center of each breast, sprinkle with the paprika, then roll each breast tightly into a sausage shape. Cover the opening side with one quarter of the reserved skin. Tie the rolls securely with string at 1-inch intervals. Be sure that the cheese is entirely enclosed. Brush all over with the oil; set on a flat dish, wrap in plastic, and refrigerate until 45 minutes before serving.
2. Meanwhile, peel the onion, cut into thin slices, and separate into rings. Rinse the onion under cool running water and squeeze dry. Set aside until ready to serve. (Up to this point, the dish may be prepared many hours in advance.)
3. Bring the chicken to room temperature. Preheat the broiler or prepare a moderately hot charcoal fire. Brush the rack with oil.
4. Brush the chicken with the pomegranate molasses and then with the mayonnaise. Broil or grill the chicken pieces 6 to 7 inches from the heat, basting often with the pan juices and turning them over often. Cook until the juices run clear when pricked with a skewer, about 12 minutes. Let the rolls rest 5 minutes before slicing. Untie the strings and cut each roll into 6 diagonal slices, cut side up, on a serving platter. Sprinkle the chicken with any pan juices and serve at once, garnished with the onion rings, pomegranate seeds, and sprigs of coriander and parsley.