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Ingredientes
- 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
- 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.
- 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 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.
- Pour marinade into a medium saucepan; add in vinegar, pepper flakes and onion.
- 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% |
