- Non-stick Skillet (e.g., Hamilton Beach 7-Inch Stainless Steel Skillet)
- Chef's Knife (e.g., Wüsthof Classic Series 8-Inch Cook's Choice Professional Slide Block Chef's Knife)
- Cutting Board (e.g., OXO Good Grips Flexible Nonstick Cutting Board, Green)
- Food Processor or Blender (for salsa prep; e.g., Ninja BL610 Compact Blender with Dash Off Switch)
- Mixing Bowls (e.g., OXO Good Grips 3-Piece Stainless Steel Cookware Set, Red & Blue)
- Kitchen Utensils Set (spatulas and tongs; e.g., Fissler Premium Professional Metal Spatula)
- Cutting Gloves (e.g., Lodge Silicone Cutting Glove)
- Slow Cooker (for optional slow-cooking option; e.g., Hamilton Beach 5 Quart Programmable Slow Cooker)
- Measuring Cups and Spoons Set (e.g., OXO Good Grips Stainless Steel Mixing Bowls, Red & Blue)
- Kitchen Timer (e.g., OZYN Smart Kitchen Digital Wristwatch with Recipe Timer)
- Food Storage Containers (for storing leftovers; e.g., Pyrex Glass Meal Prep Container 48-Ounce, Red)
2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
2/3 cup low-salt chicken broth
2/3 cup pear nectar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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