Hazelnut-Crusted Chicken Breasts With Warm Pear Salad

Recipe Ingredients

3		Pear puree - (baby food), 4 oz jars
1/3 cup	65g / 2.3oz	Granulated sugar
1 teaspoon	5ml	Minced fresh ginger
1/2 cup	118ml	Fresh orange juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4		Skinless boneless chicken breast halves
3/4 cup	177ml	Ground hazelnuts - (filberts)
3/4 cup	46g / 1.6oz	Crushed corn flake crumbs
1/4 cup	59ml	Rice vinegar
1/2 teaspoon	2.5ml	Crushed red pepper flakes
4		Green onions - chopped
2		Firm pears - peeled, cored, cut in large chunks
2 cups	474ml	Arugula or romaine hearts - bite-size pieces

Recipe 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

Source:
Marilou Robinson, Portland, Oregon*

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