Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
4 md Pears, ripe, cored,
-- divided
2 tb Juice, orange
2 tb Vinegar, rice wine
2 tb Soy sauce
1 tb Marmalade, orange
2 lg Garlic, cloves, minced
1 ts Ginger, minced
1/4 ts Allspice
2 tb Oil, olive
2 md Peppers, red bell,
-- julienned
1/4 ts Salt
1/4 ts Pepper, red, crushed
1 tb Juice, lemon
Lettuce, green leaf
Almonds, toasted, chopped
Parsley

Pear Sauce: ===========

Peel one of the pears. In a blender or food processor, place the
pear, orange juice, rice wine vinegar, soy sauce, orange marmalade,
garlic, ginger, and allspice. Process until smooth, and set aside.

Red Pepper Garnish: ===================

Place the oil in a large saute pan over medium heat. Add the red
pepper strips and cooking, stirring, for 2 minutes or until the
peppers are tender crisp. Remove the peppers from the pan; set aside
and keep warm.

Chicken: ========

To the same pan, add the chicken and sprinkle with a little
salt. Cook chicken, turning, about 6 minutes or until the chicken is
golden brown on all sides.

Add pear mixture and crushed red pepper. Cover and cook for
about 10 minutes or until the chicken is fork tender.

Uncover and cook for 1 to 2 minutes or until the sauce is
slightly thick.

Slice remaining pears and brush with lemon juice (to prevent
them from turning brown.)

Place the leaf lettuce on a warm serving platter. Arrange the
pear slices and red pepper strips around the edges of the platter.
Place the chicken breasts in the center of the platter, top with pear
sauce.

Garnish with almonds and parsley.

Cook: Nancy A. Labrie, Rye, New Hampshire

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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