• 4 chicken breasts
• 500 ml of peeled pears, chopped (2 cups)
• 60 ml of dried cranberries (1/4 cup)
• 30 ml of pine nuts (2 tablespoons)
• 1 shalott,finely chopped
• 1 egg, beaten
• 30 ml of melted butter (2 tablespoons)
• Salt and freshly ground pepper, to taste

• 125 ml of maple syrup (1/2 cup)
• 45 ml of orange juice (3 tablespoons)

1. Preheat oven to 425 °F (210 °C). Cut the chicken breasts in half lengthwise without separating the two pieces. They should be opened butterfly style.
2. In a bowl, combine all ingredients for the pear stuffing and stuff the breasts with it. Place in a buttered oven platter. Set aside for later.

1. In a small saucepan, mix all ingredients for the sweet glaze. Bring to a boil and reduce a third.
2. Pour half the glaze over the chicken breasts. Cook in center of the oven for 15 to 20 minutes. Remove chicken breasts from oven and pour the rest of the sweet glaze over them. Serve with season vegetables.

4 portions