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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 3.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 214.2 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 27.6 g

View full nutritional breakdown of Balsamic Chicken and Pears calories by ingredient
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Balsamic Chicken and Pears

Submitted by: ANDREANJ

Introduction

This is a GoodHousekeeping recipe I found online. Very healthy, and tasty. The sweet balsamic vinegar mixed with the tart cherries and pears compliment each other. This is a keeper in my house! This is a GoodHousekeeping recipe I found online. Very healthy, and tasty. The sweet balsamic vinegar mixed with the tart cherries and pears compliment each other. This is a keeper in my house!
Number of Servings: 4

Ingredients

    2 tsp canola oil
    4 small skinless, boneless chicken-breast (about 1 lb)
    2-3 Bosc pears, unpeeled and each cut into 8 wedges
    1 cup low sodium chicken broth
    3 Tbspn balsamic vinegar
    2 tsp cornstarch
    1 1/2 tspn sugar
    1/4 cup dried cherries or raisins
    Rosemary sprigs for garnish

Directions

1. In nonstick 12 inch skillet over medium high heat, heat 1 teaspoon canola oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

2. In same skillet, add remaining teaspoon of canola oil, cook pear wedges until lightly browned and tender.

3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended. Add chicken broth mixture and dried cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user ANDREANJ.






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Member Ratings For This Recipe

  • Tried this one last night - it was fantastic and the other half didn't even realise it was low fat. - 2/5/11

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  • I had this recipe myself, but had never tried it before tonight. By my husband and I liked it and will make it again. Thanks for putting it on Spark.
    - 6/7/09

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