Cherry Salsa and Maple Pear Chicken Bake

Serves 4-6


5 very large or 6 large organic chicken breasts (each of our breasts was probably ¾ lb.)
1 14 ounce bottle of Cherry Salsa (We used a brand from The Candy Dish in Nashville, IN)
1 can of pears in syrup, drained and cut into chunks
1 T real maple syrup
½ small white onion cut into strips
4 T butter, soft
Salt and Pepper
2 T olive oil


  • Preheat oven to 400 degree F.
  • Pat room temperature chicken breasts with a paper towel until dry. Arrange in a large baking dish over the olive oil, big enough for the chicken breasts to touch, but not crowd each other. Then salt and pepper each breast generously.
  • In another bowl, mix the salsa with the chunks of pears, maple syrup and onions. Spread all over the chicken breasts making sure each has some kind of liquid on them. I used a 9 by 13 inch pyrex baking dish.
  • Bake in the oven uncovered for 50-60 minutes until the chicken is no longer pink and the mixture is bubbling. Remove and let sit for about 5 minutes before serving. Each serving is half a chicken breast with sauce.
  • (Serve with sour cream mashed potatoes: 6 small unpeeled russets, cubed, cooked until soft. Drain, add ½ C light sour cream, 2 T butter, 3-4 T cream to moisten, salt and pepper, and your favorite herb blend. We used Weber Vegetable Grill Seasoning. Mash together, but keep large chunks in place so they feel rustic.
  • Serve with warm mixed vegetables and celery salad: Put 8 C frozen mixed veggies in boiling water. Cook for only 5 minutes until hot throughout then take off stove. Then add 3 stalks celery rough chopped. Let sit in the hot water, until they slightly soften. Drain and toss with the following vinaigrette – 2 T apple cider vinegar, 2 T canola oil, salt and pepper, 1 ½ t honey, 1 t yellow mustard, 2 cloves chopped fresh garlic.)

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