• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hazelnut-Crusted Chicken Breasts with Warm Pear Salad

  • Recipe Submitted by on

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


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.

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