Recipe: Baked Chicken Breasts with Pears

BAKED CHICKEN BREASTS WITH PEARS

"Chicken breasts, a little soy sauce, some sliced pears -- the dish may sound too plain, but wait until you taste it! These aren't just any pears; they're first poached in fragrant brandy, then tossed with the meat and pan juices to make a memorable meal."

6 boneless skinless chicken breast halves (about 1 1/2 lbs)
3 tablespoons soy sauce
4 teaspoons cornstarch
1 cup pear brandy or apple juice
2 medium firm-ripe pears
parsley sprigs
salt and pepper (to taste)
lime wedges (for serving)

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by 13-inch baking pan. Drizzle evenly with soy sauce.

Bake, uncovered, in a 450 degree F oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).

Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices. Add pears to pan and bring to a boil over medium-high heat, mixing gently. Then reduce heat, cover, and simmer until pears are tender when pierced (about 5 minutes).

When chicken is done, add pear mixture to baking pan; gently shake pan to mix pears and chicken.

Transfer chicken, pears, and sauce to a platter and garnish with parsley. Season to taste with salt and pepper; offer lime wedges to squeeze over individual servings.

Servings: 6
Source: Sunset Poultry Cookbook