When the pantry is bare…

One night I found my pantry and fridge more bare than Old Mother Hubbard’s. Due to my running around (doctor’s appointments, graduations, class parties) a trip to the grocery store had been postponed more times than I care to admit.

Oh sure, I had a few things on hand, but my oldest balked at the idea of a roast beef frittata, and he threatened to go on strike if I even thought about handing him a catsup sandwich.

And so I pawed through the fridge and found ingredients to concoct this tasty and comforting recipe.

These are the ingredients I had on hand to make this tasty and comforting dish.

Chicken With Pear Sauce

• 2 tablespoons olive oil
• 4 boneless skinless chicken breast (thawed)
• 4 teaspoons cinnamon (divided)
• 4 fresh pear (peeled, cored and cut into chunks, reserve the pear cores)
• 1 cup chicken broth
• 1 teaspoon ground allspice
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/3 cup raisins
• 1 tablespoon asiago cheese

1. Preheat oven to 325 degrees Fahrenheit.

2. In a large skillet, warm the oil over medium-high heat.

3. Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.

4. Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 cup capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.

5. Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.

6. Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.