Pear Stuffed Chicken Breasts

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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