In the last couple of weeks I could not stop eating pear and blue cheese and I was trying to find some new alternatives for their usage after having Pear and Blue cheese pie, Pear and blue cheese salad and blue cheese dip with crispy pear ( I will share it later). Anyway, after realising that although the previous recipes were all delicious I still needed to create a full dish that could serve as a perfect dinner. Easy, cheesy and filling so I started searching for the perfect combination and I guess I could find it. 🙂
The recipe requires quite a few ingredients since I made a new combination on 2 recipes I had found online, but it is ready in 50-70 minutes and its a real indulgence itself. So if you would like to give yourself or your other half a an easy but mouth-watering surprise, than here you are…
Chicken with Dijoni mustard and Pear, Walnut ,Blue cheese bake
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 pears, unpeeled, halved, and cored
- 1 Tbsp (15 ml) extra-virgin olive oil
- 0,5 Tbsp (7-8 ml) Dijon mustard
- 0,5 Tbsp (7-8 ml) pure maple syrup or honey ( I used acacia honey)
- 0,5 Tbsp (7-8 ml) fresh squeezed lemon juice
- Salt and freshly ground black pepper
- 1/4 cup ( 5 dkg ) walnut
- 1/2 cup (10 dkg) crumbled blue cheese
Instructions
Preheat oven to 200 Celisus (approx. 390 Farenheit)
Lightly oil a baking dish. Combine olive oil, Dijon mustard, maple syrup/ honey, and lemon juice in small bowl and whisk to blend. Place chicken breasts to baking pan, brush Dijon mixture over chicken breasts and sprinkle with a little salt and fresh pepper. Bake for 20 more minutes until juices run clear when chicken is pierced. Remove chicken to a heated platte
r and cover to keep warm.
Meanwhile, preheat the o
ven to 180 Celsius (approx. 375 F). Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and thyme. Put the baking sheet in the oven and bake 20 minutes. Spoon 2 teaspoons of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and gold and the cheese is soft, about 8-10 more minutes. Also, put the walnuts on the baking sheet next to the pears and toast them in the oven until golden brown and fragrant, about 3-5 minutes. When the pears are cooked, put 2 of them on a serving plate and add 3 fairly thick slices of the chicken breast, sprinkle the toasted walnuts and the tle cumbled cheese leftover over the top. Serve hot.
If you would like to make this cheese date even more engaging you’ better add some booze to it;)
My personal recommendation would be a glass of Fuller’s London Black Cab stout or Pyromani from Roth Beer. Of course if you’d choose a more traditional combination and more of a wine person the best match would be a glass of Tokaji or Rajnai Riesling from the Frittmann winery.
Enjoy!;)
Did you like it? Please share your experience or any ides how the recipe could be improved.
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