Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
INTRO - For this sauce, buy the ripest, juiciest pears you can find. Look for Bartletts or Anjous, with their yellowish green color and blush of red, during the fall and winter; in the spring, try Bosc pears, easily recognized by their russet skin and slender neck. 1. Preheat oven to 350F. Adjust oven rack to divide oven in half. Wrap chicken in foil; bake in center of oven 8 minutes, until warmed. 2. Meanwhile, in medium nonstick skillet, heat oil; add shallots, ginger, allspice, salt and pepper. Cook over medium-high heat, stirring frequently, 3 minutes, until shallots are softened. 3. Add pears, apple, juice, wine and zest to shallot mixture; cook, stirring gently, 5 minutes, until fruits are softened. 4. Arrange warm chicken in circular pattern on large round serving platter; spoon fruit mixture into center. Serve garnished with lemon slices. Makes 4 servings. EACH (3 OUNCES CHICKEN, 3/4 CUP FRUIT MIXTURE) PROVIDES: 1/2 Fat, 1 1/2 Fruits, 1/4 Vegetable, 3 Proteins, 15 Optional Calories. PER SERVING: 301 Calories, 6g Total Fat (18%); 1 g Saturated Fat, 72 mg Cholesterol, 99 mg Sodium, 33 g Total Carbohydrate, 5 g Dietary Fiber, 27 g Protein, 40 mg Calcium . Recipe from Weight Watchers New 365 Day Menu Cookbook: Day 234. ~ Weight Watchers International (1996). MC and email from Pat Hanneman 01/99 Recipe by: Weight Watchers New 365-Day Menu Cookbook Posted to EAT-LF Digest by Pat Hanneman on Jan 10, 1999, converted by MM_Buster v2.0l.
