Ingredients

• 3/4  cup pomegranate juice
• 1  14- to 16-oz. pkg. chicken tenderloins
• 2  Tbsp. olive oil
• 1/2  medium red onion, cut lengthwise into thin wedges
• 1  Tbsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
• 3/4  tsp. coarsely ground black pepper
• 1/2  tsp. salt
• 2  Tbsp. red wine vinegar
• 2  6-oz. pkg. baby spinach leaves
• 1/2  cup pomegranate seeds
• 1/4  cup slivered almonds, toasted*

Directions

1. In small saucepan bring pomegranate juice to boiling; boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Meanwhile, in a 12-inch skillet cook chicken in 1 tablespoon hot olive oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink, turning occasionally. Remove chicken from skillet. Keep warm.

2. Add onions, remaining oil, dried oregano (if using), pepper, and salt to skillet; cook for 3 to 5 minutes or until onion is just tender, stirring occasionally. Stir in reduced pomegranate juice and vinegar; bring to boiling. Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted and combined.

3. Serve in large shallow dish. Top with chicken, pomegranate seeds, and nuts. Serve immediately. Makes 4 servings.

4. *Test Kitchen Tip: To toast nuts, spread slivered almonds in single layer in shallow baking pan. Bake in 350 degree F* oven 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning. Toast nuts up to 1 day before using.