Chicken and Pear Bake with Walnuts and Crumbled Blue Cheese
4 boneless, skinless chicken breasts
2 Bosc or Anjou pears, unpeeled, halved, and cored
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) pure maple syrup
1 Tbsp (15 mL) fresh squeezed lemon juice
Salt and freshly ground black pepper
1/2 cup (125 mL) chicken stock
1/2 lb (250 g) broccolini spears or Chinese broccoli
2 cups (500 mL) radicchio leaves
1/4 cup (60 mL) natural sliced almonds, toasted
1/4 cup (60 mL) crumbled blue cheese
Preheat oven to 425 F (220 C).
Lightly oil a baking dish just large enough to hold 4 chicken breasts and 4 pear halves.
Combine olive oil, Dijon mustard, maple syrup, and lemon juice in small bowl and whisk to blend.
Place pear halves in baking dish cut side up. Brush Dijon mixture over pears, reserving remaining for chicken. Bake pears in the middle of the oven for 15 minutes.
Gently move to the side of the dish and add chicken breasts to baking pan in a single layer. Brush remaining Dijon mixture over pears and chicken breasts and sprinkle with a little salt and fresh pepper. Continue to bake for 20 more minutes until juices run clear when chicken is pierced. Remove chicken and pears to a heated platter and cover to keep warm.
Transfer pan juices to small saucepan and whisk in chicken stock. Bring to a boil and boil until reduced to 1/4 cup (60 mL). Meanwhile, steam broccolini just until tender crisp. Drain.
To serve, place chicken on a bed of radicchio alongside a couple of steamed broccolini spears. Drizzle with reduced pan juices and sprinkle with almonds and crumbled cheese.
Serves 4.
Each serving contains: 393 calories; 34 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 30 g carbohydrates; 6 g fibre; 309 mg sodium
source: "Pear-Fection", alive #336, October 2010
Chicken and Pear Bake with Walnuts and Crumbled Blue Cheese
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
