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Pear And Gouda Stuffed Chicken Breasts With Carame... Recipe

Pear And Gouda Stuffed Chicken Breasts With Carame... Recipe

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Pear And Gouda Stuffed Chicken Breasts With Carame...

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Ingredients:

Serving

8 slices thick-cut bacon, diced to 1/4
3 whole chicken breasts , split in half lengthwise
3 bosc pears, diced in 1/4 cubes (skin on )
1 tsp. fresh rosemary, finely chopped
6 slices smoked gouda cheese (approx . 6 oz.)
3 medium yellow onions, in 1/4 slices
1 tsp. salt
3 tsp. brown sugar
2 tsp. balsamic vinegar
rosemary sprigs for garnish

Directions:

1. Preheat oven to 400 degrees.
2. Render fat from bacon: In large saucepan, fry bacon over medium-low heat until crisp. Remove bacon to paper towels, reserving liquid in pan.
3. While bacon is cooking, pound chicken breasts between two sheets of plastic until approx. 3/8 uniform thickness.
4. Add pears and rosemary to reserved fat in pan. Cook over medium-high heat until slightly softened and golden-brown, approx. 5 minutes.
5. Remove pear-rosemary mixture from pan, using slotted spoon and reserving liquid in pan. Mix pears with bacon.
6. Lay out chicken breasts with smallest end at bottom. Top with 1 slice gouda cheese, then 1/6 of pear-rosemary-bacon mixture, leaving approx. 2 at bottom.
7. Roll chicken jelly-roll fashion, tucking in sides. Secure with toothpicks on side.
8. Lightly brown top and bottom of chicken in reserved liquid in pan over medium-high heat,approx. 2 minutes per side.
9. Place chicken breasts, top side up, in 13 X 9 pan, reserving liquid in pan. Bake at 400 degrees for 15 to 18 minutes or until internal temperature registers 160 degrees.
10. Meanwhile, cook onions in reserved liquid in pan, scraping any browned portions from bottom of pan, over medium-high heat until golden brown (onions may start to stick to bottom of pan - this is okay). Lower heat and keep warm until chicken is done.
11. Remove chicken from oven and drain liquid. Tent chicken with foil.
12. Deglaze onions over medium-high heat using chicken liquid. Reduce to appox. 3/4 cup. Add brown sugar and stir until smooth and glossy.
13. Remove onion sauce from heat and stir in balsamic vinegar.
14. Place chicken breasts on serving dish and cover with onion sauce. Garnish with additional rosemary sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1010.67 Kcal (4231 kJ)
Calories from fat	680.85 Kcal
		% Daily Value*
Total Fat	75.65g	116%
Cholesterol	253.44mg	84%
Sodium	2304.03mg	96%
Potassium	407.67mg	9%
Total Carbs	24.25g	8%
Sugars	5.78g	23%
Dietary Fiber	3.19g	13%
Protein	56.53g	113%
Vitamin C	4.2mg	7%
Iron	0.1mg	1%
Calcium	1412.7mg	141%

Amount Per 100 g
Calories	262.3 Kcal (1098 kJ)
Calories from fat	176.7 Kcal
		% Daily Value*
Total Fat	19.63g	116%
Cholesterol	65.77mg	84%
Sodium	597.96mg	96%
Potassium	105.8mg	9%
Total Carbs	6.29g	8%
Sugars	1.5g	23%
Dietary Fiber	0.83g	13%
Protein	14.67g	113%
Vitamin C	1.1mg	7%
Calcium	366.6mg	141%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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