*  Exported from  MasterCook  *
                       Chicken with Anjou Pear Relish
 Recipe By     : Hanneman Oct 1997 Riverside
 Serving Size  : 2    Preparation Time :0:20
 Categories    : Poultry                          Fruit
                 Menuplan                         Eat-Lf
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Red Anjou Pear -- cored and chopped
                         (leave the skin on)
    3                    radishes -- (2 or 3)
    2      tablespoons   red bell pepper
    1      sprig         tarragon -- to taste
    2      small         basil leaves
                         salt -- a pinch
                         pepper -- be generous
    2      tablespoons   slivered almonds -- as topping
      1/2  cup           vegetable broth -- full-flavored
      1/2  teaspoon      balsamic vinegar
      1/2  teaspoon      tarragon vinegar
    2      tablespoons   fresh lemon juice
    6      ounces        skinless boneless chicken breast halves -- apportioned
                         salt and pepper
      1/2  teaspoon      lemon rind -- fine julienned
                         olive oil spray
      1/2  teaspoon      canola oil -- butter flavored
      1/3  pound         idaho potatoes -- scrubbed and cubed
    2      cloves        garlic -- minced
                         salt and pepper
    1      teaspoon      olive oil -- or less
    1      teaspoon      chopped fresh rosemary
    8      ounces        green beans -- fresh, steamed
 NOTE - the chicken is seared in a grill on the stove top. The cooking is
 continued in a hot oven for about 5 minutes while you make the sauce.  
 Use a food processor to finely dice the pear, radishes and piece of red
 bell pepper.  Add the tarragon and basil leaves, salt and pepper,  and
 pulse a few seconds until incorporated. [Do no process the almonds.]
 Next combine the sauce ingredients, adding things to the measure of broth.
 Preheat a square grill pan on the stove top to high.  Meanwhile, finely
 julienne cut a few quarter sized pieces of lemon peel and press the lemon
 into the chicken pieces. Sprinkle with a little salt and pepper. Grill in
 the hot pan, turning as infrequently as possible until the grid lines are a
 golden brown. Transfer to an oven proof dish and place in the oven to
 continue cooking for 3 to 4 minutes.  Saute flipping constantly the minced
 pear mixture. Add the almonds and toss.  Add the sauce liquids and allow to
 bubble and reduce by one third; the sauce retain some of his juiciness; add
 salt and pepper to taste. Flavor with oil or butter if you want.
 Plate the chicken; top with the relish and and saucy juice.  [260.5 CALS,
 8.8 G FAT /MC est]
 NOTES | Do not make applesauce. Avoid the temptation to press down on the
 relish with spoon or spatula. Makes enough relish for 3 servings; so if you
 serve 8-ounce chicken breasts, you do not need to increase the relish. 
 MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes;
 cubed, sauted briefly in garlic and olive oil; sprinkled with salt and
 plenty of pepper and minced fresh rosemary. They were roasted in a
 preheated 425degF oven, covered, for 25 minutes.  Steam a fresh vegetable;
 we had green beans. [MENU: 360.4 CALS  11.3G FAT /MC est]
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 4410 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0