It was 107 degrees here today and I'm craving fall food. Strange. I kept telling myself I should be eating the strawberries, peaches, and tomatoes I've longed for. It didn't work. I still wanted fall food. A good old-fashioned baked chicken casserole. I gave in. I'm so glad I did.
This recipe was easy and tasty. Not only did it take care of my craving, but it also gave me another recipe to add to my fall lineup. Excellent.
Chicken with Roasted Pears and Wild Rice
adapted from The Complete Cooking Light Cookbook
2 small, firm Bosc or D'Anjou pears, cored and cut lengthwise into 1/2-in. strips
1 c. apple juice
2/3 c. water
1 1/4 c. uncooked quick-cooking wild rice or wild rice mix
1 lb. boneless skinless chicken breasts, cut into 1 in. pieces
1/2 c. dried cranberries
1 small red onion, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried tarragon
1/2 tsp. ground cinnamon
1. Preheat oven to 450 degrees Farenheit.
2. Arrange pear slices, in a single layer, on a foil-lined baking sheet. Bake for ten minutes.
3. Reduce oven temperature to 400 degrees Farenheit.
4. Meanwhile, combine apple juice and water in a medium saucepan and bring to a boil. Add rice, cover, reduce heat, and simmer ten minutes. Drain excess liquid from rice and fluff with a fork.
5. Combine rice, chicken, cranberries, onion, salt, pepper, tarragon, and cinnamon in a medium bowl. Pour into an 11x7 casserole dish. Arrange pear slices over the top.
6. Cover with foil and bake for 30 minutes or until chicken is done.