(Turkey breast with pomegranates - Our recipe)

1 kg (2 1/4 lb) turkey breast, in a piece
12 tablespoons extra virgin olive oil
4 tablespoons dried chives
2 pomegranates
150 ml (5 fl oz - 3/4 C) Italian Prosecco
Salt

Time:
preparation: 20 minutes
cooking: 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

You can prepare this very simple dish in advance; it's perfect when you have guests!
Prepare pomegranates. Using a small, sharp knife, cut out the blossom end of the fruit and score the skin in quarters. Working over a bowl, break the fruit in half, using the scored lines as a guide. Break the halves into quarters. Do not cut, as the knife can puncture the kernels, releasing their juice. Scoop out the kernels with a spoon. You have to purée ¾ of the kernels with a food processor until smooth. Put the remaining kernels apart.
Brown turkey breast in olive oil together with chives on all sides. Pour in Prosecco and let it evaporate partially over a fierce heat; at this point lower the flame and add the kernel juice. Keep on cooking, half-covered, until meat is tender and cooking juice almost retired. If necessary, add some warm water.
Remove meat from the pan, cut into thick slices and arrange in the pan again together with the kernels you've put apart.
Let turkey slices flavor with pomegranate kernels for few minutes before serving on a small tray.