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Last week’s article on vinegar described all its interesting health benefits; this recipe gives you a delicious new way to take advantage of them. Vinegar and fruit isn’t an obvious combination, but try it just once, and you’ll be hooked at the first bite: the contrasting tastes bring each other out perfectly for a rich, intense flavor. A simple chicken breast and some sautéed spinach are the perfect accompaniments to keep the recipe from getting too overwhelming.
It can sometimes be tricky to find a pear that’s perfectly ripe but not overly mushy. Cooking them gives you a little more flexibility compared to eating them straight, but wooden or overripe pears still won’t do you any favors. To check, gently squeeze the neck of the pear, and then the body. The neck should give a little under your fingers, but the body should still be hard. If the neck doesn’t give, the pear is underripe (grab these if you’re going to wait a few days before using them); if the body itself is soft, it’s overripe.
Technically, this is a two-part recipe: the balsamic chicken and pears are one part, and the spinach is the other. You don’t have to make both parts at the same time, but I’m giving directions for both because I think they complement each other perfectly. If you aren’t big on spinach, the chicken and pears would also go with plenty of other vegetables, and the spinach is versatile enough to complement almost anything.
Prep Time: 12 min.
Cooking Time: 25 min.
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