Pear Walnut Chicken Recipes

POACHED CHICKEN, PEAR, AND WALNUT SALAD

Steps:

• In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
• Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
• Season with salt and pepper. Drizzle with remaining vinaigrette.

PEAR WALNUT CHICKEN

Steps:

• Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside. , In a large skillet, saute chicken in oil for 4-6 minutes or until chicken juices run clear. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, or until heated through, stirring occasionally. , In a small bowl, combine cornstarch and cold water until smooth; gradually pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve with rice if desired.

PEAR CHICKEN SALAD

Steps:

• On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

PEAR WALNUT CHICKEN

Steps:

• Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside.
• In a large skillet, saute chicken in oil for 4-6 minutes or until no longer pink. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, stirring occasionally.
• In a small bowl, combine cornstarch and cold water until smooth; pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve over rice if desired.

PEAR BUTTER CHICKEN AND WAFFLES BY RESHAWN WILDER RECIPE BY TASTY

Steps:

• Make the pear butter: Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the pears are tender, 35-40 minutes. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a chunky applesauce. Set aside.
• Make the waffles: Preheat a waffle iron according to the manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
• Ladle a scant ½ cup (55 G) of the waffle batter per waffle into the preheated waffle iron. Cook for 3-4 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
• Make the whipped cream: Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use.
• Make the chicken: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C).
• In a large bowl, season the chicken with the lemon pepper, salt, and Ac'cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
• Working in batches, gently lower the chicken into the hot oil and fry until golden brown, 6-8 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry the remaining chicken.
• Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
• Enjoy!

PEAR WALNUT CHICKEN

Steps:

• Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside.
• In a large skillet, saute chicken in oil for 4-6 minutes or until no longer pink. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, stirring occasionally.
• In a small bowl, combine cornstarch and cold water until smooth; pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve over rice if desired.