Hazelnut Crusted Chicken Breasts With Warm Pear Salad

Directions

1. In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice, salt and pepper. Add in chicken, turn to coat; marinate in the refrigerator for 2 - 4 hrs, turning once or possibly twice.
2. Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs.
3. Remove chicken from marinade and shake off excess. Dredge in crumb-nut mix, pressing so coating adheres. Spray a rack with nonstick cooking spray and place in a flat baking dish; arrange chicken on rack. Bake for 15 - 20 min till golden brown, crisp and cooked through.
4. Pour marinade into a medium saucepan; add in vinegar, pepper flakes and onion.
5. Bring to a boil; cook 2 min. Lower heat, add in pears and heat just till pears are warmed through; don't overcook. Divide greens among 4 serving plates; spoon pears on top with a slotted spoon and drizzle a little of the hot marinade mix over. Place one chicken breast half beside each warmed salad.