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Receta Hazelnut Crusted Chicken Breasts With Warm Pear Salad

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Raciónes: 4

Ingredientes

Cost per serving $2.72 view details
  • 3 jar pear puree (baby food), 4 ounce jars
  • 1/3 c. Granulated sugar
  • 1 tsp Chopped fresh ginger
  • 1/2 c. Fresh orange juice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 4 x Skinless boneless chicken breast halves
  • 3/4 c. Grnd hazelnuts (filberts)
  • 3/4 c. Crushed corn flake crumbs
  • 1/4 c. Rice vinegar
  • 1/2 tsp Crushed red pepper flakes
  • 4 x Green onions, minced
  • 2 x Hard pears, peeled, cored, cut in large chunks
  • 2 c. Arugula or possibly romaine hearts, bite-size pcs

Direcciones

  1. In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice, salt and pepper. Add in chicken, turn to coat; marinate in the refrigerator for 2 - 4 hrs, turning once or possibly twice.
  2. Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs.
  3. Remove chicken from marinade and shake off excess. Dredge in crumb-nut mix, 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 min till golden brown, crisp and cooked through.
  4. Pour marinade into a medium saucepan; add in vinegar, pepper flakes and onion.
  5. Bring to a boil; cook 2 min. Lower heat, add in pears and heat just till pears are warmed through; don't overcook. Divide greens among 4 serving plates; spoon pears on top with a slotted spoon and drizzle a little of the hot marinade mix over. Place one chicken breast half beside each warmed salad.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 4 servings
Calories 246  
Calories from Fat 40 16%
Total Fat 4.75g 6%
Saturated Fat 0.47g 2%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 667mg 28%
Potassium 404mg 12%
Total Carbs 39.59g 11%
Dietary Fiber 4.0g 13%
Sugars 28.27g 19%
Protein 12.95g 21%
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