Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Keeping the skin on the pears boosts fiber content and helps the ripe fruit hold its shape even after cooking.

Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 chicken breast half and about 2 tablespoons chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 2 minutes on each side or until browned. Remove from pan.

  • Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and bell pepper to pan. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, mustard seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently.

  • Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375° for 15 minutes or until chicken is done.

  • Wine note: Pinot gris, the same grape as pinot grigio, is known for producing fuller-bodied whites brimming with fruit flavors like apple and pear when grown in the cool climate of Oregon's Willamette Valley. Ponzi Vineyards Pinot Gris 2005 ($17), with its clove and almond notes, echoes the concentrated pear and herbal flavors that are found in the chutney. -Jeffery Lindenmuth

Nutrition Facts

282 calories; calories from fat 20%; fat 6.3g; saturated fat 1.4g; mono fat 2.6g; poly fat 1.5g; protein 40g; carbohydrates 14.6g; fiber 2g; cholesterol 108mg; iron 1.6mg; sodium 388mg; calcium 34mg.
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