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0:25 Prep
4 Servings


  • 60ml (1/4 cup) maple syrup
  • 1 tbs fresh rosemary, chopped
  • 1 garlic clove, crushed
  • 2 tsp ground paprika
  • 2 (about 500g) chicken breast fillets, halved horizontally
  • 1 tbs olive oil
  • 1 large Packham pear, cut into 1cm-thick slices
  • 1 tbs white balsamic vinegar
  • 1 tbs wholegrain mustard
  • 100g baby spinach leaves



Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.


Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a second plate.


Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce.

Source: taste.com.au


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