Chicken Breasts With Pomegranate Glaze

1 Tblsp. garlic; chopped
kosher salt & ground black pepper (to taste)
4-6 boneless, skinless chicken breasts
1 c. (8-oz) POM brand pomegranate juice
1/2 c. white wine (I used a Muscato style)
1-1/2 tsp. bottled lemon juice
1 tsp. cinnamon
a large pinch of sugar
cornstarch

Preheat oven to 375* Lightly grease a medium size casserole dish. Season breasts on both sides with garlic, salt & pepper.

In a saucepan, combine pomegranate juice, lemon juice, wine, cinnamon & sugar. Stir to mix well. Bring mixture to a low boil. Allow to simmer for 5-8 minutes. In a small bowl or cup, combine 1 Tblsp. cornstarch with enough cold water to make a slight slurry. Pour cornstarch slurry into pomegranate sauce. Stir and bring to a boil for about 1 minute or until sauce has thickened. Brush both sides of chicken with a light coating of the sauce. Reserve remaining sauce.

Bake until meat juices run clear and meat is no longer pink. About 20-25 minutes. Serve remaining sauce over cooked chicken.

**Recipe adapted from: Everyday Cooking for the Jewish Home by Ethel G. Hofman