Subj : BH&G 2456
To   : All
From : Dave Drum
Date : Mon Apr 19 2021 17:02:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Pear Chicken Salad
 Categories: Poultry, Fruits, Cheese, Vegetables, Nuts
      Yield: 5 Servings
 
      1 tb Cooking oil
      1 tb Butter
  1 1/2 lb Skinned, boned chicken
           - breast halves
    1/2 ts Salt
    1/4 ts Ground black pepper
      3    Firm ripe Bosc pears, peeled
           - cored; into 1/2" wedges
      3 md Shallots; peeled, in thin
           - wedges
    1/4 c  Pear nectar or apple cider
      3 tb Hazelnut oil
      2 tb Cider vinegar
    1/3 c  Crumbled blue cheese
    1/4 c  Toasted hazelnuts; chopped
           Assorted flat breads and/or
           - crackers
 
  In a large ovenproof skillet, heat oil over medium-high
  heat; add butter. When butter begins to bubble, season
  chicken with salt and pepper; add to skillet. Cook for 4
  minutes, turn chicken over, add pears and shallots, and
  place in a 425ºF/218ºC oven. Roast for 4 to 5 minutes or
  until chicken is no longer pink. Transfer chicken to a
  platter; keep warm.
  
  Return skillet to oven and roast for 8 to 10 minutes more
  or until pears and shallots are just tender, shaking
  skillet occasionally. Transfer pears and shallots to
  platter with chicken. Reserve any pan juices.
  
  Add pear nectar, hazelnut oil, and vinegar to skillet.
  Stir to combine and incorporate pan juices; transfer
  dressing to a large bowl. Coarsely chop chicken, pears,
  and shallots; add to dressing in bowl. Stir gently to
  combine and transfer to a serving platter. Top with blue
  cheese and hazelnuts. Serve warm with flat breads.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Age and glasses of wine should never be counted.

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