Normally, you would think any meal with Cordon Bleu in its name has ham and cheese in it. Not this time, how about a fall fruit inspired meal using some sweet and spicy Bosc pears.
Bosc pears stand out in a crowd for many reasons. Their long, curved stem and elegant elongated neck widens gradually to a full rounded base. Bosc is unique for their color: a warm cinnamon brown with russeting over the surface of the skin.
Bosc pears have an interesting, (and as yet) not completely resolved history. It remains a matter of contention whether Bosc are of Belgium or French origin.
Fall is prime time for the Bosc pear. They are ideal for cooking and baking, hold their shape and don’t get mushy when poached. The Bosc pear’s flavor is almost floral with hints of cinnamon and honey …. quite complex.
This meal is so simple to prepare but the flavor is absolutely wonderful.
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- 4 boneless, skinless chicken breasts
- 4 slices smoked white cheddar Other choices could be Muenster or Havarti
- 1 large Bosc pear, cut into thin slices, divided
- 1 cup chicken gravy, purchased or homemade
- 1 Tbsp fresh sage or thyme, chopped
Ingredients
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- Preheat oven to 375 F. Spray an 8-inch baking dish with cooking spray; set aside.
- Using a sharp knife, make a lengthwise cut in the thickest side of the chicken breasts, being careful not to cut all the way through.
- Divide cheese & pear slices between the 4 chicken breasts to fill the pocket in each. Any remaining pear slices can be laid on the bottom of baking dish. Arrange stuffed chicken breasts over extra pear slices then top with gravy.
- Bake 25-30 minutes or until chicken is cooked. Sprinkle with sage or thyme.