Ingredients
- 12 ounce skinned and boned chicken breast
- Â Â extra virgin olive oil spray
- 3 x canned pear halves
- 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving)
- 1 Tbsp. minced pitted black olives
- 3 lrg garlic cloves peeled and sliced
- 1/2 c. canned pear juice
- 1/4 tsp orange zest
- 1/2 Tbsp. dry sherry
- 1 Tbsp. balsamic vinegar
- 2 tsp extra virgin extra virgin olive oil
- 1 Tbsp. brown sugar
- Â Â generous coarsely grnd pepper to taste
- 1/4 tsp dry basil
- 1 tsp dry marjoram
- Â Â (triple the measure when using fresh herbs)
- 1Â 1/2 c. cooked brown and white rice
- 2 Tbsp. diced red bell pepper
- 2/3 c. frzn peas
- Â Â cornstarch slurry to thicken sauce
Description
Cut Each Chicken Piece In Half. Don't Lb. Chicken; Leave Thick. Lightly Spray An Oven-proof Casserole And Arrange Chicken In A Single Layer. Put Pear Halves On Top. Scattered The…
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