A PlusRecipes

Baked Chicken Breasts with Pear Brandy

6 boneless skinless chicken breast
3 tbsp soy sauce
4 tsp cornstarch
1 cup pear brandy or apple juice
2 md firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by
13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).

Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan smoothly stir
in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices.

Add pears to pan and bring to a boil over medium-high heat, mixing
gently. Then reduce heat, cover, and simmer until pears are tender when pierced (about 5 minutes).

When chicken is done, add pear mixture to baking pan gently shake
pan to mix pears and chicken. Transfer chicken, pears, and sauce to a platter and garnish with parsley. Season to taste with salt and
pepper offer lime wedges to squeeze over individual servings.