Balsamic Chicken Pears Recipes

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BALSAMIC CHICKEN & PEARS



Balsamic Chicken & Pears image

Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 cup reduced-sodium chicken broth
3 tablespoons white balsamic vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

BALSAMIC CHICKEN AND PEARS RECIPE - (4.5/5)



Balsamic Chicken and Pears Recipe - (4.5/5) image

Provided by aggiebutch

Number Of Ingredients 9

1 package (9-ounce) frozen Roma beans
1 ¹⁄3 cups whole wheat couscous
1 tablespoon olive oil, see direction step 2
1 teaspoon olive oil, see direction step 3
4 small (about 1 pound) skinless, boneless chicken-breast halves
2 Bosc pears, each unpeeled, cored, and cut into 8 wedges
1 cup chicken broth
3 tablespoons balsamic vinegar
2 teaspoons cornstarch

Steps:

  • Prepare Roma beans and couscous as labels direct. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate. In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender. In cup, mix broth, vinegar, and cornstarch; add to skillet with pears. Heat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through. Per serving: 450 calories, 7g fat, 66mg cholesterol, 235mg sodium, 61g carbohydrates, 10g fiber, 36g protein.

BALSAMIC CHICKEN WITH PEARS



Balsamic Chicken With Pears image

This is from the diet recipe section on whatscookingamerica.com and they credit the recipe as adapted from the cookbook The Convent Cook, by Maria Tisdall.

Provided by DogAndCatDoc

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

6 (3 -4 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 shallot, chopped
2 medium pears, peeled, cored, and sliced
1 cup chicken broth, low sodium and organic preferred
1/4 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons cornstarch
1/4 cup dried tart cherry

Steps:

  • Pat chicken dry with paper towels.
  • One at a time, place the chicken breast between two sheets of plastic wrap.
  • Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
  • Season on both sides with salt and pepper.
  • In a large frying pan over medium-high heat, add the olive oil.
  • When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
  • Remove from heat and transfer to a platter, cover, and keep warm.
  • To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
  • Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
  • To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
  • Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.
  • Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.
  • Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
  • Taste and adjust the seasoning if necessary. Remove chicken from heat.
  • Place the chicken on individual serving plates or on a large platter.
  • Using a slotted spoon, mound the fruit over the top.
  • Spoon the sauce over the fruit and around the chicken.
  • Serve immediately.

Nutrition Facts : Calories 192.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 54.4, Sodium 226.9, Carbohydrate 17.5, Fiber 1.9, Sugar 12.3, Protein 19.3

BALSAMIC CHICKEN AND PEARS



Balsamic Chicken and Pears image

Make and share this Balsamic Chicken and Pears recipe from Food.com.

Provided by Shirl J 831

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil
4 small boneless skinless chicken breast halves
2 bosc pears, not peeled, each cut in half, cored and cut in 8 wedges
1 cup chicken broth
3 tablespoons balsamic vinegar
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup dried cherries or 1/4 cup raisins

Steps:

  • In nonstick 12 inch skillet, heat 1 tsp oil over medium -high heat till very hot. Add chicken and cook till golden brown and no pink remains (4-5 min) each side. Transfer to plate; keep warm. In same skillet, heat remaining 1 tsp oil. Add pears and cook till tender and golden brown. In cup, blend broth, vinegar, cornstarch, and sugar. Stir broth mixture and dried cherries into skillet with pears. Heat to boiling, stirring and boil 1 minute. Return chicken to pan; heat through.

Nutrition Facts : Calories 218.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 68.4, Sodium 268.4, Carbohydrate 15.8, Fiber 2.6, Sugar 9.9, Protein 28.8

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