Blue Cheese Pear And Walnut Stuffed Chicken With Balsamic Honey Glaze Food

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

BLUE CHEESE AND PEAR TARTLETS

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

BLUE CHEESE AND GRILLED PEAR CROSTINI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
• Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
• Cut blue cheese slices into 8 equal pieces.
• Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

HONEY-ROASTED PEARS WITH BLUE CHEESE AND WALNUTS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375 degrees. Cut the pears in half, then slice a thin sliver from the rounded side of each half so the pears can rest flat. Scoop out the core of each pear half with a melon baller. It doesn't have to be pretty, as you will later be filling the cavities with cheese and nuts. Pour the melted butter into a 9"x13" baking dish. Whisk in the honey and sugar. Arrange the pears, cut side down, on top of the honey-sugar mixture. Roast the pears until they are tender, about 30 minutes. Meanwhile, in a medium dry skillet, lightly toast the chopped walnuts over medium heat for 4 to 5 minutes, tossing occasionally, until they are fragrant, lightly browned in spots and softly hissing. Remove to a plate to cool. Remove the pears from the oven and gently flip them, cut side up. Baste the pears with the honey syrup and return them to the oven for 10 minutes. Remove the pears again and fill each cavity with a generous tablespoon of blue cheese. Return the pears to the oven and bake until the cheese has melted, about 5 minutes more. To serve, spoon some of the caramelized syrup onto serving plates, set the warm pear halves on top and sprinkle with toasted walnuts. Any leftovers can be stored, covered, in the refrigerator for 1 to 2 days and reheated in the microwave.

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.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

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.

BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425.
• Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
• Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
• Stuff blue cheese mixture into pocket with small spoon.
• Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
• Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.