Pear Stuffed Chicken Breasts

DIRECTIONS

• Melt butter in a nonstick frying pan over medium heat.
• Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened.
• Add broccoli and cook, stirring for 1 minute.
• Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside.
• Drain pears, reserving juice, and chop enough fruit to make 1/2 cup.
• Stir into stuffing mixture. Makes about 2 cups of stuffing.
• Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick.
• Divide stuffing between each chicken breast and roll up tightly.
• Use toothpicks, poultry pins or kitchen string to secure rolls closed.
• In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined.
• Dredge chicken rolls in flour mixture until evenly coated.
• Heat oil in frying pan set over medium high heat.
• Add chicken and brown, turning often, for about 10 minutes until golden.
• Add white wine and water to the pan.
• Bring to a boil and reduce heat to medium.
• Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f.
• Transfer chicken to a platter and keep warm in oven.
• Whisk cornstarch into pear juice.
• Whisking, pour juice mixture into pan juices.
• Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon.
• Stir in remaining pears and cinnamon.
• Sprinkle with parsley if desired.
• Serve chicken rolls with the sauce on the side.