Side Pannel
Hazelnut-Crusted Chicken Breasts with Warm Pear Salad
Hazelnut-Crusted Chicken Breasts with Warm Pear Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 Jars pear puree (baby food);
- -4 oz jars
- 1/3 c Granulated sugar
- 1 ts Minced fresh ginger
- 1/2 c Fresh orange juice
- 1 ts Salt
- 1/2 ts Pepper
- 4 Skinless boneless chicken
- -breast halves
- 3/4 c Ground hazelnuts (filberts)
- 3/4 c Crushed corn flake crumbs
- 1/4 c Rice vinegar
- 1/2 ts Crushed red pepper flakes
- 4 Green onions; chopped
- 2 Firm pears; peeled, cored,
- -cut in large chunks
- 2 c Arugula or romaine hearts;
- -bite-size pieces
Directions
In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice,
salt and pepper. Add chicken, turn to coat; marinate in the refrigerator
for 2 - 4 hours, turning once or twice.
Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs.
Remove chicken from marinade and shake off excess. Dredge in crumb-nut
mixture, pressing so coating adheres. Spray a rack with nonstick cooking
spray and place in a flat baking dish; arrange chicken on rack. Bake for 15
~ - 20 minutes until golden, crisp and cooked through.
Pour marinade into a medium saucepan; add vinegar, pepper flakes and onion.
Bring to a boil; cook 2 minutes. Lower heat, add pears and heat just until
pears are warmed through; do not overcook. Divide greens among 4 serving
plates; spoon pears on top with a slotted spoon and drizzle a little of the
warm marinade mixture over. Place one chicken breast half beside each
warmed salad.
salt and pepper. Add chicken, turn to coat; marinate in the refrigerator
for 2 - 4 hours, turning once or twice.
Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs.
Remove chicken from marinade and shake off excess. Dredge in crumb-nut
mixture, pressing so coating adheres. Spray a rack with nonstick cooking
spray and place in a flat baking dish; arrange chicken on rack. Bake for 15
~ - 20 minutes until golden, crisp and cooked through.
Pour marinade into a medium saucepan; add vinegar, pepper flakes and onion.
Bring to a boil; cook 2 minutes. Lower heat, add pears and heat just until
pears are warmed through; do not overcook. Divide greens among 4 serving
plates; spoon pears on top with a slotted spoon and drizzle a little of the
warm marinade mixture over. Place one chicken breast half beside each
warmed salad.
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