I get a lot of my recipe inspiration from what I find on sale at the grocery store. I see something on sale that is an adaptable ingredient, bring it home and find things to make with it for the rest of the week. This week that item is red bartlett pears from the Whole Foods Coop. They caught my eye because of their lovely color, I'm a sucker for pretty food. When buying fruit, it seems the common default for what to do with it is bake. Fruit muffins, fruit pancakes, fruit sweet breads, etc. Now, I love a tasty baked good, but fruit can also be such a fun addition to meat, veggies, and eggs. I also love experimenting with herbs. Sage pairs well (hehe that's punny) with milder partners. It has a delicate flavor that shines in simplicity. Keep in mind that sage is not an incredibly popular herb, so some (like my husband), might need some time to get used to it. Don't worry, I'll convince him. Once he hears more about the awesome health benefits of sage, his opinion might change quickly. It is a natural anti inflammatory and antioxidant. And supposedly enhances memory! Read more here. Back to our meal, I love how tenderizing meat increases juiciness. I actually don't have a meat tenderizer so I (gently) used the bottom of a pint glass. It worked! The sauce made from the drippings also really adds to the flavor. If you are unsure if you like sage, cut it into smaller pieces so that the flavor impact is less intense. I kept mine in long strips because I really like the flavor. You could also keep the sage out of the sauce if you so desire. I hope you enjoy!
Sage & Pear Stuffed Chicken Breasts with a Garlic Sage Sauce.
50 min, serves 6
2 1/2 lbs chicken breasts
3 T olive oil, separated
2 pears, peeled & sliced
1/2 c sage leaves, sliced lengthwise
1/2 t salt
1/4 t garlic powder
1/4 t cracked pepper
Juice from chicken
1 garlic clove
3 sage leaves
1 T lemon juice
Pinch salt & pepper
3 T tapioca starch
1. Preheat oven to 375 F
2. Slice chicken breasts in half horizontally
3. Use a meat tenderizer or a pint glass (gentle with this one) to pound out the chicken to an even thickness
4. Place several slices of pear and some sage leaves on half of each chicken breast and fold in half.
5. Place chicken breasts in greased 9x13 pan
6. In small bowl, mix 2 T olive oil, salt, garlic powder, and pepper. Pour over and rub into the chicken breasts.
7. Bake for 28 min, or until temp reaches 165 F. Watch this carefull so it doesn't overcook!
1. Pour chicken juices from the pan into a blender.
2. Add rest of ingredients and puree.
3. Pour sauce on chicken breasts to serve.