| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
|
Jars pear puree (baby food); 4 oz jars |
| 1/3 |
c |
Granulated sugar |
| 1 |
ts |
Minced fresh ginger |
| 1/2 |
c |
Fresh orange juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
|
Skinless boneless chicken breast halves |
| 3/4 |
c |
Ground hazelnuts (filberts) |
| 3/4 |
c |
Crushed corn flake crumbs |
| 1/4 |
c |
Rice vinegar |
| 1/2 |
ts |
Crushed red pepper flakes |
| 4 |
|
Green onions; chopped |
| 2 |
|
Firm pears; peeled, cored, cut in large chunks |
| 2 |
c |
Arugula or romaine hearts; bite-size pieces |
INSTRUCTIONS
In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice,
salt and pepper. Add chicken, turn to coat; marinate in the refrigerator
for 2 - 4 hours, turning once or twice.
Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs.
Remove chicken from marinade and shake off excess. Dredge in crumb-nut
mixture, pressing so coating adheres. Spray a rack with nonstick cooking
spray and place in a flat baking dish; arrange chicken on rack. Bake for 15
~ - 20 minutes until golden, crisp and cooked through.
Pour marinade into a medium saucepan; add vinegar, pepper flakes and onion.
Bring to a boil; cook 2 minutes. Lower heat, add pears and heat just until
pears are warmed through; do not overcook. Divide greens among 4 serving
plates; spoon pears on top with a slotted spoon and drizzle a little of the
warm marinade mixture over. Place one chicken breast half beside each
warmed salad.
NOTES : * Third Place, 1997 Oregon Fryer Commission recipe contest
Recipe by: Marilou Robinson, Portland, Oregon*
Posted to MC-Recipe Digest V1 #784 by LBotsko@aol.com on Sep 17, 1997
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