Ingredients
- 1 tbsp butter*
- 1/2 tsp cayenne pepper
- 1 tbsp minced fresh or 1 tsp dried tarragon
- 1 tsp balsamic vinegar
- 2 tbsp Dijon mustard
- salt and pepper to taste
- 2 4oz boneless, skinless chicken breast halves
- 1 large Bosc pear, cored, peeled and cut into 8 sections*
Directions
- Preheat the oven to 375*F.
- Melt the butter in a large skillet. Add the cayenne, tarragon, balsamic vinegar, mustard, salt and pepper to the skillet, and dredge the chicken in this mixture.
- Arrange the chicken in a baking dish with pears. Top with extra butter mixture from skillet.
- Bake, uncovered, for 15 to 20 minutes, or until chicken is done.
Serving suggestion: Serve with couscous or other grainy pasta.
*Ingredients available at Belltown
