INGREDIENTS

l can (15 ounces) Bartlett pear slices in juice

2 tablespoons vegetable oil

4 boneless, skinless chicken breast halves

1/2 teaspoon salt

1 cup sliced onion

2 cloves garlic, finely chopped

1/4 cup dry white wine

2 tablespoons soy sauce

2 tablespoons cornstarch

1/2 teaspoon dried thyme, crushed

4 cups (approx. 5 ounces) packed spinach leaves, torn

METHOD

Drain pears, reserving 3/4 cup liquid; set aside. In large skillet, heat oil over medium high heat until hot; cook chicken breasts until brown on both sides. Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender. In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved. Gradually add to vegetables in skillet; cook and stir until mixture thickens. Return chicken to pan; cover and cook 10 minutes. Add pear slices to skillet. Place spinach on top of pears and chicken in skillet; cover and cook 5 minutes or until spinach is wilted and chicken is cooked through. Serve at once.

NUTRITION (Per Serving)
Calories: 278
Protein: 22g
Carbohydrate: 27g
Fiber: 4g
Fat: 8g
Cholesterol: 49mg
Sodium: 730mg