Chicken Breast Fillet With Pear and Sage

Ingredients:

2 medium sized chicken breast fillets, pounded softly

1 big pear, peeled and sliced

1/4 cup pecan nuts, crushed finely

2 tbsp butter, soft

1 tablespoon olive oil

1 teaspoon honey

Dash of fresh lemon juice

1/4 cup Parmigiano cheese, grated finely

Bunch of fresh sage leaves

Few fresh oregano leaves

toothpicks

salt&pepper

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Back to the good old chicken. This recipe was a great success and again the combination of sweet and salty flavors never fails. Start with preparing the filling by grating the Parmigiano cheese, chopping the fresh herbs finely (keep some of the sage leaves aside for later), crushing the pecan nuts and placing all of the above into a bowl with a tablespoon of soft butter, pinch of salt and pepper. Mix it all together until you have a firmer paste. Pound the chicken breast fillets so that you can roll the meat. Smear the paste on the inner side of the breast fillet and place a slice of peeled pear in the middle. Roll the breast so that the pear is in the middle, fasten with toothpicks. Preheat oven to 200C. Heat up the olive oil on a saucepan and place the chicken breast wraps on the pan. Fry from all sides quickly in high heat so that the meat seals. Remove from the frying pan and place it on roasting pan, put it in the oven and let it roast for about ten to fifteen minutes until done. Melt a tablespoon of butter on the frying pan you used before, add a dash of fresh lemon juice and place the rest of the pear slices in the pan. Add rest of the chopped sage leaves and a bit of honey. Cook the pears until they are soft. Once ready, place the chicken wrap and the cooked pears on the plate, serve with rice or potatoes. Don't forget to take all the toothpicks out from the wrap.

Bon Appetit!