For the breading:
Debone the chicken breasts and cut them into about 0.5-inch thick, 2-inch long strips. Season with salt, pepper and mustard. Mix well.
Coat the breasts in flour, shaking off the excess, then dip in egg, previously beaten and seasoned, and lastly coat in breadcrumbs. Set aside until frying.
Put the oil in a hot pot, and once hot, add the scallions, salt and pepper, and once they gain color, add red wine, blueberries and pomegranate. Cook over medium heat for about 15 minutes or until the fruit is cooked and the liquid is partially evaporated.
Heat the oil (ideally to 360°F) add the previously breaded chicken and fry for 5 to 7 minutes until brown. Remove and allow to dry on a paper towel.
Thread the chicken onto the skewers and serve with the sauce on top or on the side.