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Peppery Chicken with Pears




Source of Recipe


Penny


List of Ingredients




Peppery Chicken with Pears

4 skinless boneless chicken breast halves -- (about 1
pound)
3 teaspoons cracked black pepper
teaspoon dried rosemary leaves -- crumbled
1/4 teaspoon crushed red pepper
2 medium pears -- (1 pound) peeled and cored, cut
lengthwise in half, then cut crosswise into thin slices
1 medium onion -- cut into 8 wedges and separated
2 tablespoons honey
2 tablespoons white wine vinegar
Coarsely chopped pecans or walnuts -- toasted*, if
desired




Recipe



Heat oven to 425F. Spray square pan, 9 x 9 x 2 inches, with cooking
spray. Remove fat from chicken.

Mix black pepper, rosemary and red pepper. Sprinkle on both sides of
chicken breast halves; press in gently. Place in pan. Bake uncovered
about 25 minutes or until juice of chicken is no longer pink when
centers of thickest pieces are cut.

While chicken is baking, spray 10-inch nonstick skillet with cooking
spray; heat over medium heat. Cook pears and onion in skillet about 3
minutes, stirring frequently, until pears are almost tender. Stir in
honey and vinegar; reduce heat to low. Cover and simmer 2 minutes
longer. Serve pear mixture with chicken. Sprinkle with pecans.
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