Pear stuffed chicken breasts with a maple and orange glaze

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 19th November 2015

Pear stuffed chicken breasts with a maple and orange glaze

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Pear stuffed chicken breasts with a maple and orange glaze recipe a try?


  • 4x chicken breasts
  • Pear Stuffing:
  • 500ml of peeled pears, chopped 60ml of dried cranberries
  • 30ml of pine nuts
  • 1 shallot, finely chopped
  • 1 egg, beaten
  • 30ml melted butter
  • Salt and freshly ground pepper, to taste
  • Sweet Glaze:
  • 125ml maple syrup
  • 45ml orange juice


Preheat oven to 425°F (210°C). Cut the chicken breasts in half lengthwise without separating the two pieces, and open butterfly style. In a bowl, combine all ingredients for the pear stuffing and stuff the breasts with it. Place in a buttered oven tray. Set aside for later. In a small saucepan, mix all ingredients for the sweet glaze. Bring to a boil and reduce a third.Pour half the glaze over the chicken breasts. Cook in centre of the oven for 15-20 minutes. Remove chicken breasts from oven and pour over remaining sweet glaze. Serve with season vegetables.

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