• 4 split chicken breasts, skin-on
  • ½ cup pear juice
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 6 ounces plus 4 tablespoons crumbled blue cheese, divided
  • 1 large ripe pear, chopped fine
  • ¼ cup walnut pieces plus 2 tablespoons chopped, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • fresh thyme sprigs
  • fresh Italian flat leaf parsley


1. In small heavy saucepan, mix together pear juice, vinegar and honey.
2. Place over medium heat and bring to a boil; cook about 10 minutes to reduce and set aside.
3. In small bowl, mix together 6 ounces of the blue cheese, pear, 1/4 cup walnut pieces, salt and pepper.
4. With fingers, carefully separate chicken skin from meat to create a pocket. Spoon 1/4 blue cheese mixture into each chicken breast pocket.
5. Place chicken in shallow baking dish and bake in 375°F oven for 20 minutes.
6. Remove chicken from oven and drizzle with balsamic glaze.
7. Return to oven and cook about 25 minutes more. Baste with pan juices and arrange on serving platter.
8. Garnish with remaining 4 tablespoons blue cheese, 2 tablespoons chopped walnuts and thyme and parsley sprigs.



Laurie Pearce
Nashville, TN
2005 Finalist