Blackened rosemary chicken with caramelized pear. Pears are in season and this is exactly the way I like to eat them, not overly sweet and makes the boring chicken dinner so much more exciting.
Chicken marinade
– 1 lb of thin sliced chicken breast. Marinade chicken with the following for about 30 mins.
– Seasoning mix: 2 tsp onion powder, 1 tsp garlic powder, paprika, fresh rosemary finely chopped, and 3/4 tsp of salt
– Wet ingredients: 1 tbsp olive oil, 2 tsp Dijon mustard and honey
Pear topping
– 2 pears and 2 small shallots thinly sliced
– Sauté shallots over low heat over olive
– Add some white wine, balsamic vinegar, season with salt. Cook for about 10 mins.
– Add pears, pinch of cinnamon, 1/2 tsp of chopped fresh rosemary, 1/4 tsp of nutmeg and another splash of balsamic vinegar and wine. Season with salt and pepper as you go. Cook for another 10-15 minutes until soft making sure not to burn. Add 1/2 tbsp of butter and the juice of 1/2 lemon.
– In the meantime, air fry chicken for 12-15 mins at 375 degrees. Flipping half way.
– Serve chicken over the pear and onion mixture and a squeeze of lemon.
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