*  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
--------  ------------  --------------------------------
                        ---RELISH---
   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

                        ---SAUCE---
     1/2  cup           vegetable broth -- full-flavored
     1/2  teaspoon      balsamic vinegar
     1/2  teaspoon      tarragon vinegar
   2      tablespoons   fresh lemon juice

                        ---CHICKEN---
   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

                        ---MENU---
     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 425°F oven, covered, for 25 minutes.  Steam a fresh vegetable;
we had green beans.

[MENU: 360.4 CALS  11.3G FAT /MC est]

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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