Chicken Breast With Pears Recipes

CHICKEN BREAST WITH PEARS

Steps:

• Sprinkle chicken with allspice. Brown in heated butter in a large frying pan. Sprinkle with green onions; add mustard and broth. Cover. Reduce heat, and simmer 10 minutes.
• Add pear wedges. Cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part. Pour in brandy, if used; ignite, then wait until flames subside.
• Using a slotted spoon, remove chicken and pears to a warm serving dish; keep warm.
• To cooking pan add cream. Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened. Pour over chicken and pears.
• Good served with cooked rice and tiny peas.

BALSAMIC CHICKEN WITH PEARS

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.

BALSAMIC CHICKEN & PEARS

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.

WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME

Steps:

• Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
• Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS

Steps:

• Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
• In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
• Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
• Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
• Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
• Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
• Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
• To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

CHICKEN IN PEAR SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

PAN-SEARED CHICKEN WITH PEAR SLAW

Steps:

• Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
• Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
• Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
• Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

ROASTED CHICKEN AND PEARS

Steps:

• Preheat oven to 375°F. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
• In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
• In a small bowl, combine honey and remaining 1 tablespoon oil. Remove baking sheet from oven; add pears and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more, or until thigh juices run clear when meat is pierced. Serve immediately.
• (Per Serving)
• Calories: 421
• Fat: 15.8g (3.3g Saturated Fat)
• Protein: 30g
• Carbohydrates: 41.9g
• Fiber: 8.7g

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA

Steps:

• Heat the oven to 450 degrees with a rack in the center.
• Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
• Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.