2 cups pomegranate juice 1/4 cup white wine 2 Tablespoons honey 1 lemon, juiced 2 Tablespoons finely minced onion 2 teaspoons garlic cloves, finely minced 1 Tablespoon fresh mint leaves, finely minced 8 skinless chicken breasts, bone-in Salt and freshly ground pepper Mint leaves, for garnish Pomegranate seeds, for garnish

Persian Spice Rub:

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice

Preparation
Preheat oven to 375 degrees. Combine pomegranate molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve. Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through. Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds. Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.