*  Exported from  MasterCook  *
 
                            CHICKEN IN PEARADISE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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:
   ÿÿÿÿ
   
        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:
   ÿÿÿÿÿÿ  
        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:
   ÿÿÿ
   
        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
  
 
 
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