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This week I'm digging out an old recipe we made last September. It got lost along with the Feta Stuffed Chicken recipe, but I was able to find this one pretty easily.

Ingredients



















2 lbs of pears, sliced/diced
1/3 c. maple syrup
1 tbs. lemon juice
2 tbs. grated ginger
pinch of salt

Topping
1/2 c. oats
1/2 c. brown sugar
1/4 c. flour
1/4 tsp. ground ginger
1/4 tsp cinnamon
1/8 tsp. nutmeg
1/4 tsp. Kosher salt
6 tbs. unsalted butter, melted


These pears came off my mother's pear trees on the farm. There are two kinds of trees next to each other, what looks like an Asian pear and a simple Bosc pear. They must have cross-pollinated because they have physical and taste aspects of both varieties. 


Preheat oven to 350º.
Butter a baking dish

1. Combine pears, lemon juice, maple syrup, grated ginger and pinch of salt. Set aside.

2. Mix oats, brown sugar, flour, spices and Kosher salt. Slowly drizzle in butter, stirring with a fork until mix is crumbly. Break up larger crumbs.



2a. Totally optional step: I had a lot of fresh ginger juice after grating the ginger root. So, being the ginger junkie that I am, I mixed it with enough brown sugar to make a thick syrup and poured it over the pears in the baking dish.




3. Spoon fruit into baking dish. Sprinkle crumble on top. Bake until fruit is bubbling and topping is golden brown, about 50 minutes.

I made this recipe last September, then promptly forgot where I put the original written copy, so I couldn't post it here. I searched high and low and tried everything to find this particular recipe online, but Google kept telling me that unless I put spinach and bread crumbs in my ingredient list, this version didn't exist.

Finally after months of specific searching, I found it on Easy Food & Wine Pairing. This wasn't where the original recipe came from, but it's close enough for me!

Greek Stuffed Chicken Breast

1.5 lbs boneless, skinless chicken breasts
1 jar of marinated roasted red peppers
6 oz feta cheese
2 1/4 cups light cream
1/2 cup pitted kalamata olives (optional -- I hate olives, so we didn't use them)
1/2 cup fresh basil leaves
1/2 cup fresh oregano
1/4 cup fresh parsley
1 tbsp flour
2 tbsp butter
1 tbsp olive oil

• Preheat oven to 400 degrees.
• Remove feta cheese from refrigerator 1 hour in advance so it can come to room temperature.
• Roughly chop olives, basil, oregano and parsley.
• Put the feta and cream in a small bowl.

• Mix feta and 1/4 cup of cream until smooth. Mix in olives, parsley, oregano and basil, and add salt and fresh ground black pepper to taste.

• Place chicken breasts in between sheets of plastic wrap, and use a meat mallet to pound to even, 1/4" cutlets.

• Spread feta mixture over each cutlet, then top with roasted pepper fillet and roll up cutlet with stuffing inside. Sprinkle outside of cutlets with salt and fresh pepper.

• Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat, then add chicken breasts. Sear for 2 minutes on each side, then move to an oven-safe container. Cook in oven for 10 minutes.
• To make sauce, heat remaining butter and flour in a pan over medium-high heat. Stir frequently and let cook to a light golden color, about 3 minutes.
• Slowly whisk 2 cups of light cream into pan, mixing vigorously. Add parsley, remaining basil, and season with salt and fresh pepper to taste.
• Serve stuffed chicken breast with a drizzle of sauce.

See the toothpicks still sticking out? Yeah, otherwise they would have spilled out all that yummy feta cheese goodness and not looked so good. Next time I won't overstuff them.

We made a nice couscous as a side dish, and Gavin made tzatziki sauce to go with pita bread (it made a nice dipping sauce for the chicken, too).

I've added this to an Old Fashioned Recipe Exchange linky to make it easier to find side dishes and desserts to complete your meal.