4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
4 medium pears, ripe, cored, - divided
2 tbsp juice, orange
2 tbsp vinegar, rice wine
2 tbsp soy sauce
1 tbsp marmalade, orange
2 large garlic, cloves, minced
1 tsp ginger, minced
1/4 tsp allspice
2 tbsp oil, olive
2 medium peppers, red bell, - julienned
1/4 tsp salt
1/4 tsp pepper, red, crushed
1 tbsp juice, lemon
1 lettuce, green leaf
1 almonds, toasted, chopped
1 parsley
Directions
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
Servings: 4 servings
Chicken In Pearadise Recipe brought to you by Recipe Ideas
Categories: Chicken; Pear; Poultry
The History of Recipes
It is possible to trace the history of written recipes far back into history, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of documents which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks were skilled in the use of many aromatic flavors, including some familiar names like bay, rue and parsley. During the following few hundred years, the powerful and rich houses tried to offer the best banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cook books were starting to become popular due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken In Pearadise recipe.
