BALSAMIC PEAR, ASPARAGUS, CHICKEN

As those of you who follow my blogs know, I absolutely refuse to eat chicken.  Actually, I can't eat chicken. I have tried at special lunches and dinners and I gag and have to excuse myself to the restroom to spit it out.  But I get more requests for chicken recipes on this blog than any other type.  So today when this recipe showed up in my mailbox, I thought of you readers.  I love pears and I love asparagus, but I don't want them with chicken, however, I thought you might.  So here is this recipe for those of you who might be interested.

• 1 tablespoon canola oil
• 4 skinless, boneless chicken breast halves, cut into strips
• 1 onion, sliced thin
• salt and ground black pepper to taste
• 2 ripe Bartlett pears, cored and sliced
• 1 pound fresh asparagus, trimmed
• 4 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 3 tablespoons apple juice
• 1 teaspoon dried rosemary
• 1 tablespoon grated fresh ginger
• 2 tbsp dark brown sugar
• 
  
• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes, transfer to a slow cooker. Add the onion to the chicken and season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.
• Note: This is a recipe from allrecipes.com submitted by Sarah May a few years ago.