Tuesday, November 30, 2010

Paprika and Maple chicken

What I'm cooking tomorrow night for Ruth R. Will serve it with a salad and then biscuits, cheese and fruit. May substitute smoked paprika for regular


Ingredients (serves 4)
60ml (1/4 cup) maple syrup (see note)
1 tbs chopped fresh rosemary
1 garlic clove, crushed
2 tsp ground paprika
2 (about 500g) single chicken breast fillets, halved horizontally
1 tbs olive oil
1 large Packham pear, cut into
1cm-thick slices horizontally
1 tbs white balsamic vinegar
1 tbs wholegrain mustard
100g baby spinach leaves

Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.

Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a plate.

Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce to serve.

taken from www.taste.com.au

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