Chicken in Pearadise

45 minutes Prep: 25 minutes Cook: 20 minutes

326 calories per serving view nutrition facts

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4	each	chicken breast halves, boneless and skinless
4	medium	pears	ripe, cored, divided
2	tablespoons	orange juice
2	tablespoons	vinegar	rice wine
2	tablespoons	soy sauce
1	tablespoon	marmalade	orange
2	large	garlic cloves	minced
1	teaspoon	ginger	minced
1/4	teaspoon	allspice
2	tablespoons	olive oil
2	medium	sweet red bell peppers	julienned
1/4	teaspoon	salt
1/4	teaspoon	red pepper flakes
1	tablespoon	lemon juice
1	x	lettuce	green leaf, for presentation
1	x	almonds	toasted, chopped, for garnish
1	x	parsley leaves	for garnish

Pear Sauce:

Peel one of the pears.

In a blender or food processor, place the pear, orange juice, rice wine vinegar, soy sauce, orange marmalade, garlic, ginger, and allspice.

Process until smooth, and set aside.

Red Pepper Garnish:

Place the oil in a large sauté pan over medium heat.

Add the red pepper strips and cook, stirring, for 2 minutes or until the peppers are tender crisp.

Remove the peppers from the pan; set aside and keep warm.

Chicken:

To the same pan, add the chicken and sprinkle with a little salt.

Cook chicken, turning, about 6 minutes or until the chicken is golden brown on all sides.

Add pear mixture and crushed red pepper.

Cover and cook for about 10 minutes or until the chicken is fork tender.

Uncover and cook for 1 to 2 minutes or until the sauce is slightly thick.

Slice remaining pears and brush with lemon juice, to prevent them from turning brown.

Place the leaf lettuce on a warm serving platter.

Arrange the pear slices and red pepper strips around the edges of the platter.

Place the chicken breasts in the center of the platter, top with pear sauce.

Garnish with almonds and parsley.

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Serving Size 357g

Amount per Serving

Calories 326 28% of calories from fat