PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
BALSAMIC CHICKEN & PEARS
Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
ASIAN PEAR SLAW
Categories Salad Fruit Ginger Side No-Cook Picnic Backyard BBQ Pear Celery Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
- Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
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