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Chicken, Pear & Creamy Gorgonzola Rice Bake

Creamy pear and Gorgonzola rice bake with juicy chicken breasts, tangy roasted lemons, herbs and tender swiss chard.
Time: 40-45 min
This dish is Gluten-Free
Calories: 662 Fat: 16g Carbs: 80g Protein: 55g

ABOUT THE DISH

This savory chicken rice bake is the perfect blend of creamy risotto and a fall roast. The sweet Bosc pears, combined with Gorgonzola, swiss chard, sage, roasted lemons and aromatics make a dish full of bright notes and warm flavors.

Ingredients
Lemon
Thyme
Bosc Pear
Leeks
Swiss Chard
Sage
Arborio Rice
Vegetable Broth Base
Gorgonzola
Chicken breasts

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Sear To cook the surface of meat very quickly with intense heat.
Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.

What you need

Medium sauté pan

Baking dish

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove root from leek; cut in half length-wise; rinse and dry again. Slice into thin strips. Remove seeds and core from pear; thinly slice. Remove stems from swiss chard, then rough chop. Slice lemons in half, juice. Reserve the lemon halves. Stack sage leafs and chiffonade. Remove thyme leaves from stem; leave whole. Dissolve vegetable broth base in 2 cups of warm water. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK GARLIC & LEEK

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add leek and sauté until soft, 2-3 min. Add thyme and sage; sauté 1-2 min.

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Step 3: TOAST THE RICE

Add rice to vegetables, sauté until corners of the grain are translucent and slightly browned, 3-4 min. Transfer to medium baking dish. Wipe pan out with paper towel to re-use.

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Step 4: SEAR THE CHICKEN

Heat 1 Tbsp. oil in previously used pan over medium heat. Season chicken breasts with salt and pepper. Sear until golden brown, about 2 min on each side. Place chicken breasts in baking dish with rice and vegetable mixture.

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Step 5: ASSEMBLE THE BAKE

Distribute pear slices and swiss chard into baking dish with chicken and rice. Add lemon halves, 1 Tbsp. lemon juice and mix. Pour vegetable broth evenly into baking dish. Cover with aluminum foil, bake until liquid is fully absorbed, about 20-25 min. This is a great time to pour yourself a glass of wine and relax...you deserve it!

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Step 6: PLATE YOUR DISH

Remove rice from oven. Remove lemon halves. Garnish with Gorgonzola evenly over roast. Divide between two plates, enjoy!