Pear Stuffed Chicken Breasts Food

STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE

Steps:

• 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. Add the sage and pear, season with a pinch of salt and cook 3 to 4 minutes or until translucent.
• Remove from heat, and add the arugula. Set aside to cool a few minutes.
• Divide the stuffing and fill each breast with the pear filling and brie. Cut cooking twine and tie the chicken breast closed with 3 pieces for each.
• Heat an oven-proof skillet over medium-high heat and lightly spray with cooking spray. Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
• Set the chicken cut side up and place the skillet in the oven (if you don't have an oven-proof skillet place in a baking pan). Cover the skillet tightly with foil and cook 23 to 25 minutes, or until the chicken is cooked through.
• To serve, cut each breast in half and serve.

PEAR-STUFFED CHICKEN CORDON BLEU

Steps:

• Heat oven to 375°F.
• Use sharp knife to make lengthwise cut in thickest side of each chicken breast, being careful to not cut through to opposite side.
• Fold cheese slices in half; place in pockets in chicken along with half the pear slices.
• Place remaining pear slices evenly on bottom of 8-inch square baking dish sprayed with cooking spray; top with chicken and gravy.
• Bake 25 to 30 min. or until chicken is done (165°F).
• Sprinkle with sage.

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.

PECAN-STUFFED CHICKEN BREAST

Steps:

• Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
• Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
• Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
• Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
• Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
• To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.

PEAR STUFFED CHICKEN BREASTS

Steps:

• Melt butter in a nonstick frying pan over medium heat.
• Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened.
• Add broccoli and cook, stirring for 1 minute.
• Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside.
• Drain pears, reserving juice, and chop enough fruit to make 1/2 cup.
• Stir into stuffing mixture. Makes about 2 cups of stuffing.
• Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick.
• Divide stuffing between each chicken breast and roll up tightly.
• Use toothpicks, poultry pins or kitchen string to secure rolls closed.
• In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined.
• Dredge chicken rolls in flour mixture until evenly coated.
• Heat oil in frying pan set over medium high heat.
• Add chicken and brown, turning often, for about 10 minutes until golden.
• Add white wine and water to the pan.
• Bring to a boil and reduce heat to medium.
• Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f.
• Transfer chicken to a platter and keep warm in oven.
• Whisk cornstarch into pear juice.
• Whisking, pour juice mixture into pan juices.
• Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon.
• Stir in remaining pears and cinnamon.
• Sprinkle with parsley if desired.
• Serve chicken rolls with the sauce on the side.

PECAN-CRUSTED STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
• Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
• Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• Remove the toothpicks. Serve garnished with dill sprigs.

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.