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Preparation Time: 30 minutes

Servings: 6


Ketchup: 3 cups

Pear jelly: 1 cup

Honey: ¼ cup

Smoked paprika: ½ tbsp

Chili powder: 1 tbsp

Mustard powder: 1 tbsp


Black pepper

Garlic powder: 1 tbsp

Chicken breasts: 6 skinless and boneless


Using salt and pepper, season the chicken, cook for in the air fryer for 10 minutes at 350˚F

Heat a greased pan over medium heat. Add pear jelly, honey, smoked paprika, chili powder, mustard powder, garlic powder, Salt, and pepper and whisk then let it cook for 6 minutes

Toss the chicken in it and cook for 4 minutes. Serve hot

Nutrition Values:
Calories 283, fat 13, fiber 7, carbs 19, protein 17

Warmth oil in a huge skillet over medium warmth. Rub chicken bosoms with salt and white pepper. Spot chicken bosoms in the hot skillet, and cook for around 10 minutes on each side, until the juices run clear.

In the mean time, place bacon in a pan over medium-high warmth, and cook until fresh. Evacuate bacon, and channel oil, leaving around 1 tablespoon in the container. Mix in a portion of the chicken juices, and scratch any bacon bits adhered to the container. Pour in the remainder of the juices, and heat to the point of boiling. Bubble for 5 minutes. Include pears, and bubble for 5 additional minutes.

In a little cup, combine the cornstarch and water. Empty the blend into the pan alongside the green onions. Enable the sauce to bubble until thick and bubbly, around 2 minutes. Disintegrate bacon into the dish. Serve sauce over chicken.

Ideal for an exceptional event yet additionally for a simple weeknight dinner, this chicken dish makes full-enhanced cooking feel easy. New pears, carrots and darker sugar join with scallions for a sweet, rich stock based sauce. Top with walnuts to glitz it up.


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