Pear Walnut Chicken Food

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.

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.

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.

CHICKEN BREAST WITH PEARS

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.