Best Blue Cheese Pear Chicken Recipes

CHICKEN WITH PEAR AND BLUE CHEESE SALAD

Steps:

• In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
• Salt and pepper to taste.
• Place the chicken breasts in this mixture, coating well.
• Chill for 4 hours.
• Drain the chicken, reserving the marinade.
• Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
• Transfer the chicken to a large serving platter.
• Add the marinade to the pan, bring to a boil and sprinkle with the flour.
• Add the chicken stock, apples and walnuts.
• Gently simmer for 5 minutes.
• Return the chicken to the pan with the sauce in it.
• Add the heavy cream and cook for 2 minutes.
• Mix the salad ingredients together and place a small amount on each plate.
• Top each plate with a chicken breast and a spoonful of the sauce.
• Serve immediately.

CHICKEN PEAR SALAD WITH BLUE CHEESE

Steps:

• 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
• 2. Spoon equal amounts of the dressing evenly over all.
• 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
• For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
• For a lighter version: Use reduced fat blue cheese and fat-free dressing.

BLUE CHEESE, PEAR, AND WALNUT STUFFED CHICKEN WITH BALSAMIC HONEY GLAZE

Steps:

• 1. In small heavy saucepan, mix together pear juice, vinegar and honey. 2. Place over medium heat and bring to a boil; cook about 10 minutes to reduce and set aside. 3. In small bowl, mix together 6 ounces of the blue cheese, pear, 1/4 cup walnut pieces, salt and pepper. 4. With fingers, carefully separate chicken skin from meat to create a pocket. Spoon 1/4 blue cheese mixture into each chicken breast pocket. 5. Place chicken in shallow baking dish and bake in 375°F oven for 20 minutes. 6. Remove chicken from oven and drizzle with balsamic glaze. 7. Return to oven and cook about 25 minutes more. Baste with pan juices and arrange on serving platter. 8. Garnish with remaining 4 tablespoons blue cheese, 2 tablespoons chopped walnuts and thyme and parsley sprigs.

BLUE CHEESE PEAR CHICKEN

Steps:

• Place chicken breasts in the crock pot.
• Pour chicken stock and wine on top of filets.
• Top with sliced pears and dot with 2 tablespoons of butter.
• Cook on low heat for 4-5 hour or until the chicken slides off a knife.
• When done, stir in the whipping cream and blue cheese simmer until cheese melts.
• Add salt and pepper to taste.

CHICKEN, PEAR AND BLUE CHEESE SALAD

Steps:

• In a large salad bowl combine the greens, chicken and salad dressing.
• Toss gently to coat.
• Divide among 4 chilled, individual plates.
• Arrange pear slices on top of salad.
• Sprinkle with fresh ground black pepper.

HAZELNUT CHICKEN WITH PEAR SAUCE & BLUE CHEESE

Steps:

• Use about half the flour to lightly coat the chicken.
• Add the remaining flour to the nuts, bread crumbs and 1 Tablespoon oil, mixing well.
• Beat the egg and milk together.
• Dip each chicken piece into the milk mixture, then completely coat with nut & crumb mixture. Set on a cake rack over a baking pan and chill for 30 minutes.
• Set oven to 350F and remove chicken from refrigerator.
• Clean any crumbs out of the pan and coat the pan with the remaining olive oil.
• Cook the chicken 30 minutes, turning once. Check with a thermometer.
• While the chicken is cooking, peel and core the pears.
• Mash with the butter and nutmeg until smooth and creamy. (Or use the food processor).
• Plate by placing a portion of sauce on the plate, with the chicken on top. Sprinkle with the crumbled cheese.