POACHED CHICKEN, PEAR, AND WALNUT SALAD
This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 452 g, Cholesterol 90 g, Fat 29 g, Fiber 3 g, Protein 37 g, Sodium 474 g
PEAR WALNUT CHICKEN
Canned pears add a sweet touch to this skillet entree.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
WALNUT CHICKEN
Provided by Food Network
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
- In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
- Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
- Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
- Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
WALNUT CHICKEN FOR A CROWD
Marinated chicken, grilled and served in a lemon-olive sauce, topped with toasted walnuts. This recipe serves 10, but can easily be modified to serve smaller numbers. On those occasions when you are serving a crowd, it's great to have a recipe that doesn't need to be doubled or tripled. Because the chicken is marinated, this recipe is obviously suited to those occasions when the guests have been invited: NOT to those occasions when they just turn up - uninvited. The marinading time has not been included in the preparation and cooking times. I have not tried freezing this recipe, but from experience with other chicken dishes my guess is that it would freeze well. I am not so sure about the walnuts. I'd been inclined to omit them from any portions that are frozen, and toast fresh ones at the time of serving. Slivered almonds or chopped pecans could be used in place of the walnuts. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Provided by bluemoon downunder
Categories Chicken
Time 27m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag - or in two medium size bags - and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours - or up to 6 hours.
- LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
- TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
- GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
- SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.
Nutrition Facts : Calories 331.4, Fat 18.4, SaturatedFat 3.4, Cholesterol 47.9, Sodium 601.7, Carbohydrate 13.8, Fiber 0.9, Sugar 9.4, Protein 17.6
PEAR CHICKEN SALAD
This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE
Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F.
- Trim the boneless chicken breasts and pound out evenly.
- Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
- In another bowl, take the flour and finely chopped walnuts and mix together.
- Dip the chicken breasts in the peach mixture and drain slightly.
- Then roll the breasts in the walnut mixture and pat down.
- Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
- To make the sauce: put the peach mixture in a small pan.
- Then add the cornstarch to the remaining chicken stock and mix.
- Add the chicken stock to the peach mixture and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Remove the chicken from the oven and plate.
- Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
- Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.
Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5
PEAR WALNUT CHICKEN
Canned pears add a sweet touch to this skillet entree.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 39.9 g, Cholesterol 65.9 mg, Fat 14.8 g, Fiber 2.2 g, Protein 30 g, SaturatedFat 2.1 g, Sodium 532.8 mg, Sugar 18.4 g
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