4 ea Breasts, chicken, halves,
broiler/fryer, boned, :
skinned 4 md Pears, ripe, cored,
divided 2 tb Juice, orange
2 tb Vinegar, rice wine
2 tb Soy sauce
1 tb Marmalade, orange
2 lg Garlic, cloves, minced
1 ts Ginger, minced
1/4 ts Allspice
2 tb Oil, olive
2 md Peppers, red bell,
:
julienned 1/4 ts Salt
1/4 ts Pepper, red, crushed
1 tb Juice, lemon
Lettuce, green leaf Almonds, toasted, chopped Parsley Pear Sauce: =========== Peel one of the pears. In a blender or food processor, place the pear, orange juice, rice wine vinegar, soy sauce, orange marmalade, garlic, ginger, and allspice. Process until smooth, and set aside. Red Pepper Garnish: =================== Place the oil in a large saute pan over medium heat. Add the red pepper strips and cooking, stirring, for 2 minutes or until the peppers are tender crisp. Remove the peppers from the pan; set aside and keep warm. Chicken: ======== To the same pan, add the chicken and sprinkle with a little salt. Cook chicken, turning, about 6 minutes or until the chicken is golden brown on all sides. Add pear mixture and crushed red pepper. Cover and cook for about 10 minutes or until the chicken is fork tender. Uncover and cook for 1 to 2 minutes or until the sauce is slightly thick. Slice remaining pears and brush with lemon juice (to prevent them from turning brown.) Place the leaf lettuce on a warm serving platter. Arrange the pear slices and red pepper strips around the edges of the platter. Place the chicken breasts in the center of the platter, top with pear sauce. Garnish with almonds and parsley. Cook: Nancy A. Labrie, Rye, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622