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
The Federation of Quebec Maple Syrup Producers (FPAQ)

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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