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"Succulently delicious chicken breasts marinated in pear juice and coconut cream. Has a mixture of spicy sweet seasonings. Perfect served over white rice and your choice of vegetables for a side. Your taste buds will thank you! Enjoy!"
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1 h 15 m servings 537 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix chili powder, paprika, allspice, taco seasoning mix, marjoram, ginger, thyme, basil, red pepper flakes, and Asian seasoned salt together in a bowl. Rub spice mixture over chicken breasts.
  3. Pour pear juice into a casserole dish; add chicken. Pour coconut cream over chicken and season with pepper, salt, and cinnamon sugar.
  4. Bake in the preheated oven for 30 minutes. Flip chicken and continue baking until chicken is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Notes:
  • You can substitute a can of pears for fresh pears or use canned pears and puree instead of pear juice.
  • Coconut cream and Asian seasoned salt may be found at your local Asian supermarket.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 537 calories; 19.2 g fat; 66.4 g carbohydrates; 26.3 g protein; 67 mg cholesterol; 545 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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