Chicken with Anjou Pear Relish

Name: Chicken with Anjou Pear Relish
Yield: 2
Cuisine: Fusion
Ingredients: anjou pears; radishes; sweet red bell peppers; tarragon leaves; basil; salt; black pepper; almonds; vegetable stock; balsamic vinegar; tarragon vinegar; lemon juice; chicken breast halves, boneless, skinless; salt and black pepper; lemon zest; olive oil; canola oil; potatoes; garlic; salt and black pepper; olive oil; rosemary leaves; green beans

Yield

2 servings

Prep

20 min

Cook

25 min

Ready

45 min

Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
Relish
1	each	anjou pears cored and chopped, (leave the skin on)	*
3	each	radishes
2	tablespoons	sweet red bell peppers
1	sprig	tarragon leaves to taste	*
2	small	basil	*
1	x	salt a pinch	*
1	x	black pepper be generous	*
2	tablespoons	almonds slivered, as topping
Sauce
½	cup	vegetable stock full-flavored
½	teaspoon	balsamic vinegar
½	teaspoon	tarragon vinegar
2	tablespoons	lemon juice fresh
Chicken
6	ounces	chicken breast halves, boneless, skinless
1	x	salt and black pepper	*
½	teaspoon	lemon zest fine julienned
1	x	olive oil spray	*
½	teaspoon	canola oil butter flavored
Menu
⅓	pound	potatoes idaho, scrubbed and cubed
2	cloves	garlic minced
1	x	salt and black pepper	*
1	teaspoon	olive oil or less
1	teaspoon	rosemary leaves fresh, chopped
8	ounces	green beans fresh, steamed

Ingredients

Amount	Measure	Ingredient	Features

Relish
1	each	anjou pears cored and chopped, (leave the skin on)	*
3	each	radishes
3E+1	ml	sweet red bell peppers
1	sprig	tarragon leaves to taste	*
2	small	basil	*
1	x	salt a pinch	*
1	x	black pepper be generous	*
3E+1	ml	almonds slivered, as topping

Sauce
118	ml	vegetable stock full-flavored
2.5	ml	balsamic vinegar
2.5	ml	tarragon vinegar
3E+1	ml	lemon juice fresh

Chicken
173.4	ml/g	chicken breast halves, boneless, skinless
1	x	salt and black pepper	*
2.5	ml	lemon zest fine julienned
1	x	olive oil spray	*
2.5	ml	canola oil butter flavored

Menu
151.2	g	potatoes idaho, scrubbed and cubed
2	cloves	garlic minced
1	x	salt and black pepper	*
5	ml	olive oil or less
5	ml	rosemary leaves fresh, chopped
231.2	ml/g	green beans fresh, steamed

Directions

NOTE - the chicken is seared in a grill on the stove top.

The cooking is continued in a hot oven for about 5 minutes while you make the sauce.

Use a food processor to finely dice the pear, radishes and piece of red bell pepper.

Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]

Next combine the sauce ingredients, adding things to the measure of broth.

Preheat a square grill pan on the stove top to high.

Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces.

Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown.

Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes.

Sauté flipping constantly the minced pear mixture.

Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste.

Flavor with oil or butter if you want. Plate the chicken; top with the relish and and saucy juice.