Best Pear Walnut Chicken Recipes

Poached Chicken, Pear, and Walnut Salad image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 12

1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 clove garlic
Coarse salt and freshly ground pepper
2 8-oz boneless, skinless chicken breast halves
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
4 large escarole leaves, torn
1 Bosc pear, sliced
1 shallot, thinly sliced
1/2 cup toasted walnuts, coarsely chopped
3 tablespoons (1/2 oz) shaved Pecorino Romano

Steps:

In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
Season with salt and pepper. Drizzle with remaining vinaigrette.

Nutrition Facts : Calories 452 g, Cholesterol 90 g, Fat 29 g, Fiber 3 g, Protein 37 g, Sodium 474 g

BLUE CHEESE, PEAR, AND WALNUT STUFFED CHICKEN WITH BALSAMIC HONEY GLAZE image

Categories Chicken

Yield 4

Number Of Ingredients 12

4 Split chicken breasts, skin on
1/2 cup pear juice
2 T. balsamic vinegar
3 T. honey
6 ounces plus 4 T crumbled blue cheese, divided
1 large rip pear, finely chopped
1/4 cup walnut pieces, plus 2 T chopped, divided
1/2 t. salt
1/2
teaspoon pepper
fresh thyme sprigs
fresh flat leaf italian parsley

Steps:

1. In small heavy saucepan, mix together pear juice, vinegar and honey. 2. Place over medium heat and bring to a boil; cook about 10 minutes to reduce and set aside. 3. In small bowl, mix together 6 ounces of the blue cheese, pear, 1/4 cup walnut pieces, salt and pepper. 4. With fingers, carefully separate chicken skin from meat to create a pocket. Spoon 1/4 blue cheese mixture into each chicken breast pocket. 5. Place chicken in shallow baking dish and bake in 375°F oven for 20 minutes. 6. Remove chicken from oven and drizzle with balsamic glaze. 7. Return to oven and cook about 25 minutes more. Baste with pan juices and arrange on serving platter. 8. Garnish with remaining 4 tablespoons blue cheese, 2 tablespoons chopped walnuts and thyme and parsley sprigs.

Pear Walnut Chicken image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 can (15-1/4 ounces) sliced pears
1/2 cup unsweetened apple juice
1/4 cup packed brown sugar
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil
2 tablespoons minced fresh parsley
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup chopped walnuts
Hot cooked rice, optional

Steps:

Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside. , In a large skillet, saute chicken in oil for 4-6 minutes or until chicken juices run clear. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, or until heated through, stirring occasionally. , In a small bowl, combine cornstarch and cold water until smooth; gradually pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve with rice if desired.

Nutrition Facts :