Grilled Chicken with Rosemary Pear Salsa with a Citrus Zest

Dairy Free Fish Free Soy Free Gluten Free 

This recipe was submitted by a BeFreeForMe member. The Salsa is sweet, savory and delicious! It would also be perfect over a grilled fish fillet.

4 boneless and skinless chicken breasts
Salt and pepper, to taste

2 tablespoon pine nuts
1 cup white wine
½ cup dried apricots (can be founding the dried fruit section of most supermarkets)
2 ripe Bosc pears, cut into ½ inch pieces
1/2 lemon grated lemon zest
1 tablespoon lemon juice
2  teaspoon fresh rosemary – chopped very fine

Prepare the chicken breasts by washing and patting dry. Place on large platter and sprinkle with salt and pepper, to taste. Cover with plastic wrap and refrigerate.

Toast the pine nuts, by placing them in a skillet over medium heat. Cook, while tossing occasionally until browned to a nice golden color. Be careful not to over-brown. Remove from heat, and let cool.  

To make the Salsa:
In a saucepan over high heat, combine the wine and apricots. Once at a boil, reduce heat to low, cover and cook for about 8-10 minutes until apricots are plumped up and slightly softened. Once done, remove the apricots, but keep the wine in the saucepan. Cut each apricot into  about 6 pieces, and place the pieces in a large bowl.

Core and cut the pears and cut into ½” chunks and place in a second bowl, add in the lemon juice and zest. Toss well.  Place the pear mixture into the saucepan with the wine and, over medium-low heat, bring to a simmer. Cook for about 8 minutes, or until the pears are tender and the liquid has been reduced. Toss the pear mixture in with the apricots, and stir in toasted pine nuts, chopped rosemary and salt and pepper, to taste. Cover and refrigerate.

While the salsa is chilling, heat a gas-grill to medium-high. Grill the chicken breasts for about 5 minutes each side, or until the chicken breasts are cooked through and the juices run clear when cut into the thickest portion.

When chicken is done, remove from grill, place one breast on each plate and smother top with the chilled salsa.  

Serves 4.

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