For this meal, we were slightly limited in our cooking method options. We’re in the process of moving and realized that all of the pots and pans are in the other house…so we had to make a meal using just two baking sheets. To that end, we took the basic concept of our Stuffed Pears, flipped it upside down, switched up the flavour profile, and added chicken to turn it into an entree.
We served this with Roasted Baby Potatoes and Roasted Asparagus. However, it would also be fantastic with a side salad or even something earthy and sweet like Grilled Beets!
Time: 40 Minutes
Ingredients:
- Chicken breasts
- Scallion Onions
- 1 ounce of Goat Cheese per chicken breast (Honey Goat Cheese would probably be great, but we used regular)
- Bartlett Pear
Method:
- Preheat your oven to 400 degrees F, line a baking sheet with foil, and give it a quick oil spray.
- Wash and slice your scallions, and add them (we used the green parts only and roasted the white ends with potatoes) to a big bowl. Then, add your goat cheese. Mash everything together with a fork until nicely incorporated, and set aside.
- Wash and thinly slice your pear. We cut the pear into quarters, scooped out the seeds, and sliced each quarter longways. Set aside.
- Carefully, butterfly your chicken by holding it upright, and cutting longways, being careful to not cut all the way through. Open the chicken breast, and place it on your baking sheet. Repeat until you’ve butterflied all of your chicken.
- Scoop your scallion and goat cheese mixture into your chicken breast pockets.
- Lay your pear slices atop your chicken breasts, and then throw everything into the oven.
- Bake for about 35 minutes (or until the chicken reads 165 degrees F on a digital kitchen thermometer in the thickest part).
- Plate, devour, and enjoy!
