Stuffed Chicken Breasts with Maple Glaze

For the chicken

• 4 chicken breasts

For the pear stuffing

• 60 ml dried cranberries
• 500 ml peeled pears, chopped
• 30 g pine nuts
• 1 shallot, finely chopped
• 1 egg, beaten
• 30 ml melted butter
• salt and pepper, to taste

For the sweet glaze

• 125 ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 45 ml orange juice

For serving

• leafy salad

Chicken and stuffing

1. Preheat the oven to 210°C.
2. Cut the chicken breasts in half lengthwise without separating the two pieces, then open butterfly-style.
3. In a bowl, combine all the ingredients for the pear stuffing and fill the chicken breasts with the mixture.
4. Place the stuffed chicken breasts on a buttered oven tray and set aside.

Sweet glaze

1. In a small saucepan, add the maple syrup and orange juice. Bring to a boil and reduce by one third.
2. Pour half of the glaze over the chicken breasts.
3. Cook in the centre of the oven for 15-20 minutes.
4. Remove the chicken breasts from the oven and pour over the remaining sweet glaze.
5. Serve with a leafy salad.