Best 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.

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 BREASTS WITH PEARS AND DRIED FIGS

Steps:

• *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
• In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
• In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
• Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
• Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
• Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
• Preheat oven to 375 degrees.
• Cover baking dish with foil and bake in oven for 20 minutes.
• Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
• Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.

CHICKEN WITH PEAR SAUCE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• In a large skillet, warm the oil over medium-high heat.
• Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
• Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
• Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
• Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.

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.

BAKED CHICKEN BREASTS WITH SPINACH, PEARS AND BLUE CHEESE

Steps:

• Preheat oven to 375°F Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is done, about 15 minutes.
• While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and saute red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat to warm. Stir in parsley.
• Place cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.