I can’t even begin to tell you how wonderful this recipe is, for a number of reasons – 1. it’s ridiculously easy, 2. it’s ridiculously delicious, and 3. it’s pretty darn healthy for you. Does it get any better than that?
This will be frequenting our weekly menu throughout the fall and winter, no doubt about it.
Chicken with Roasted Pears and Wild Rice
as seen on Apple a Day, who adapted from the Complete Cooking Light Cookbook
2 small, firm Bosc or D’Anjou pears, cored and cut lengthwise into 1/2 inch strips
1 cup apple juice
2/3 ucp water
1 1/4 cup uncooked quick cooking wild rice (or 1 box wild rice mix)
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1/2 cup dried cranberries
1 small red onion, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried tarragon
1/2 tsp ground cinnamon
Preheat oven to 450. Arrange pear slices in a single layer on a baking sheet lined with foil. Bake 10 minutes.
Reduce oven temp to 400.
Combine apple juice and water in a medium saucepan and bring to a boil. Add rice, cover, and reduce heat to medium low. Simmer 10 minutes. Drain off any excess liquid and fluff with a fork.
Combine rice, chicken (raw), cranberries, onion, and spices in a medium bowl. Pour into a small casserole dish (I used an oval one, 11×7 or 9×9 would work too). Arrange pear slices over the top.
Bake for 30 minutes or until chicken is done.