Chicken Breast With Pears Recipes

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CHICKEN WITH CARAMELIZED PEARS



Chicken with Caramelized Pears image

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

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.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

CHICKEN BREAST WITH PEARS



Chicken Breast With Pears image

Make and share this Chicken Breast With Pears recipe from Food.com.

Provided by Thea

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 whole boneless skinless chicken breasts, halved
allspice
2 tablespoons butter or 2 tablespoons margarine
2 green onions, thinly sliced (use green tops too)
1 teaspoon Dijon mustard
1/3 cup chicken broth
2 medium pears, unpeeled, cored, cut in thin length-wise wedges
1/4 cup brandy (optional) or 1/4 cup clear pear brandy (optional)
1/3 cup whipping cream

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.

PAN-SEARED CHICKEN WITH PEAR SLAW



Pan-Seared Chicken with Pear Slaw image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons

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.

CHICKEN BREAST WITH PEARS



CHICKEN BREAST WITH PEARS image

Categories     Chicken     Quick & Easy     Dinner

Yield 6-8 servings

Number Of Ingredients 10

4 split chicken breasts
1/2 medium onion, chopped
1/2 c. sliced almonds
1 T. sugar
4 T. butter
3 Bartlett pears
1/2 tsp. oregano
2 T. honey
1/2 c. white wine
salt to taste

Steps:

  • Remove bone and skin from chicken breasts. Cut into 1" strips and set aside. In a large frying pan, sauté the onion with almonds over medium heat until onions become translucent and almonds are browned. Sprinkle in sugar and continue cooking until sugar dissolves. Remove onion and almonds from pan. Place chicken strips in frying pan with white wine, oregano, and a dash of salt. Cook covered while slicing pears. Peel and core the pears and slice into eighths. Arrange pear slices on top of chicken. Drizzle honey over all. Cover and cook until chicken is white through and pears are hot. Top with onions and almonds and cook until everything is hot. Makes 6-8 servings.

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS



Citrusy Roast Chicken With Pears and Figs image

This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it's served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It's a sweet and savory meal that's simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

3 garlic cloves
1 large orange
1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
8 seckel pears, halved and cored (or use 4 small ripe Bartlett, Anjou or other pears, quartered)
8 ounces ripe fresh figs (4 to 6 figs), halved lengthwise
Sherry vinegar, for serving
Flaky sea salt, for serving
1/2 cup parsley leaves, coarsely chopped, for serving

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 WITH PEAR SAUCE



Chicken with Pear Sauce image

This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!

Provided by SHANNONEALLEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon white pepper
5 slices bacon
1 (14.5 ounce) can chicken broth
2 cups peeled, cored and diced pears
2 tablespoons cornstarch
3 tablespoons cold water
¼ cup chopped green onion

Steps:

  • Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
  • Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
  • In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g

CHICKEN BREASTS WITH PEARS AND DRIED FIGS



Chicken Breasts With Pears and Dried Figs image

Clipped out of our local newspaper; this Mediterranean-inspired recipe courtesy of that gang of rogues: The Pear Bureau Northwest. Original recipe called for fresh thyme.

Provided by COOKGIRl

Categories     Chicken

Time 1h15m

Yield 6 chicken breast

Number Of Ingredients 14

1/2 cup goat cheese (I used French feta-read *NOTE)
3/4 teaspoon fresh oregano or 3/4 teaspoon fresh marjoram
1 garlic clove, finely minced
3 pears, cored, peeled and cut in half
1 1/3 cups chicken broth
1 1/4 cups dried figs, chopped
3/4 cup dark balsamic vinegar, plus
1 tablespoon dark balsamic vinegar
1/4 cup sugar
6 boneless skinless chicken breasts (about 3 pounds)
1 teaspoon salt
1 teaspoon cracked black pepper
3 figs, cut up
1 sprig fresh oregano or 1 sprig fresh marjoram

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.

Nutrition Facts : Calories 316.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 638.3, Carbohydrate 46.5, Fiber 6.5, Sugar 35.6, Protein 29.9

ROASTED CHICKEN AND PEARS



Roasted Chicken and Pears image

The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h25m

Number Of Ingredients 11

1 large parsnip (8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
1 large white turnip (1 pound), peeled and cut into 1-inch chunks
2 small red onions, cut into 1-inch-wide wedges
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon dried thyme
Coarse salt and ground pepper
2 tablespoons chopped fresh parsley
4 chicken drumsticks and 4 thighs (about 2 pounds total)
1 tablespoon honey
3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

Steps:

  • Preheat oven to 375 degrees. 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.
  • Meanwhile, in a small bowl, combine honey and remaining 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 an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175 degrees. Serve immediately.

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

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA



Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa image

Provided by Jean Anderson

Categories     Chicken     Herb     Pear     Bell Pepper     Fall     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Salsa:
2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
Chicken:
3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
2/3 cup low-salt chicken broth
2/3 cup pear nectar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice

Steps:

  • For salsa:
  • Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
  • For chicken:
  • Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME



Whole Roasted Chicken with Pear, Shallots, and Thyme image

Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry inside and out (neck, liver, and giblets discarded)
Coarse salt and ground pepper
1 tablespoon fresh thyme leaves, plus 10 fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 lemon, halved
8 shallots, peeled and halved lengthwise
3 Anjou pears, halved, cored, and halved again

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.

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From chicken.ca


ROASTED CHICKEN WITH SWEET POTATOES AND PEARS - THE LEMON BOWL®
Pre-heat oven to 425 degrees. Scatter a large baking dish with the sweet potatoes, pears, onion, and garlic cloves. Top with chicken drumsticks, then drizzle everything with olive oil, cinnamon, salt, and pepper. Using hands, toss well to ensure chicken and vegetables are evenly coated In spices. Roast for 40-45 minutes or until chicken reaches ...
From thelemonbowl.com


STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE
2014-10-22 Instructions. Preheat the oven to 375°F degrees. Slice a pocket into the side of the chicken breast lengthwise to create a pocket for stuffing. Season the inside and outside of the chicken with salt and pepper. Heat a skillet of medium heat, add the oil, onions and proscuitto; saute until golden, 3 to 4 minutes.
From skinnytaste.com


MAPLE CHICKEN WITH PEARS | MINA
COOK chicken for 4-5 minutes per side. Add onions and continue to cook for an additional 4-5 minutes or until lightly browned. ADD pear slices and continue cooking for 3 minutes until pears start to caramelize, stirring occasionally to brown evenly. STIR in maple syrup and soy sauce. Bring to a boil, cover and reduce heat to simmer for 2-3 ...
From minahalal.com


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