Balsamic Pear Chicken And Asparagus Recipes

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

PENNE WITH BALSAMIC CHICKEN AND ROASTED ASPARAGUS RECIPE

Steps:

• Heat the oven to 400°. Cut the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
• Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
• Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, chicken and the salt. Serve with additional Parmesan.

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.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

CHEESY CHICKEN AND ASPARAGUS

Steps:

• In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

BALSAMIC BROILED ASPARAGUS

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

BALSAMIC ASPARAGUS

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

BALSAMIC CHICKEN AND PEARS

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.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS

Steps:

• Get the glaze started --
• * 1 cup quality balsamic vinegar.
• * 1 T quality honey.
• * 2 T butter.
• Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
• While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
• Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
• Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
• To plate the dish --
• Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
• Serves 4.

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

ROASTED PEAR AND ASPARAGUS SALAD WITH CHICKEN

Steps:

• Preheat oven to 375°.
• Mix 1/2 C balsamic dressing and sugar in a saucepan. Cook over low heat until the sugar is dissolved. Set aside.
• Place pecans in skillet; toss over medium heat being careful to not burn.
• Slice pears in half lengthwise and remove cores. Place pears, hole side down in baking dish. Sprinkle a teaspoon of dressing and sugar mixture over each pear and the remaining mixture around them. Bake uncovered until fork tender basting 3 or 4 times for about 30 minutes.
• Meanwhile trim asparagus by bending stems until the woody part snaps. Toss asparagus in olive oil and place on baking sheet in single layer. Sprinkle with sea salt. Roast stirring once after 5 minutes until tender but still crisp, about 10 minutes. Do not overcook. These can be done while the pears are roasting. When done, remove from oven and chop in bite-size pieces.
• To serve:.
• Place salad mix in a bowl, add chicken, asparagus, cherries, pecans, blue cheese and toss with 2 teaspoons dressing. Arrange salad on a plate, slice pears lengthwise and fan out on top of the salad. Drizzle pan drippings over the top of each salad.

ASPARAGUS SPINACH SALAD WITH CHICKEN

Steps:

• In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES

Steps:

• Heat oven to 400°F.
• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
• Roast until the asparagus is tender, 12 to 15 minutes.
• Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
• Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
• Cover, remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
• Thickly slice the chicken.
• Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

ASPARAGUS & PEAR SALAD

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.