Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Berries, Dairy-Free, Delicious Living Magazine, Egg-Free, Fruit, Garlic, Herbs, Holiday and Festive, Low-Carb, Main Dishes, Natural Sweetener, Pears, Poultry, Soy-Free, Summer, Wheat-Free
Add these dishes to make a full meal:
Yield: 4 servings
1 can (16 oz. or 455g) canned pears in juice or light syrup
4 boneless, skinless chicken breast halves
1/2 cup (120mL) balsamic vinegar
2 tsp (10mL) olive oil
1 cup (150g) fresh or frozen raspberries, thawed
1 clove garlic, finely chopped
1 tsp (2g) dried thyme leaves
Salt and pepper
Drain pears; reserving all liquid. In a small bowl, combine pear liquid, vinegar and thyme; set aside.
In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, add to pan and brown on both sides. Remove chicken from skillet and set aside.
Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture and bring to a boil.
Return chicken to the skillet and simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter and keep warm.
Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries and spoon over chicken on platter.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
