Winter Pear Crown Bread Salad with Prosciutto-Wrapped Chicken Breast
This warm bread salad features our Winter Pear Crown loaf, a seasonal favorite made with Washington State pears. Its natural sweetness pairs nicely with savory squash, spinach, walnuts and currants. The hearty salad goes well with prosciutto-wrapped chicken breast—a method of preperation that was shared with me by our Savory Manager, Marilyn Mercer. Finding boneless breasts with the skin on can be a challenge, but it’s worth seeking them out as the chicken will be more flavorful. Central Market, PCC, or other stores with butcher shops will most likely have them. A full-bodied red wine makes this beautiful autumn dinner complete.
– Leslie Mackie
4 boneless chicken breasts with skin on
4 slices prosciutto
3/4 teaspoon kosher salt, divided, plus additional for seasoning to taste
1 tablespoon fresh thyme, finely chopped, divided
1/2 cup + 2 tablespoons canola oil, divided
Delicata squash, peeled, cut in half lengthwise, cored and cut into 1/2″ semi-circles
2 ripe pears, peeled, cored and cut into 1/2″ wedges
1/2 Macrina Winter Pear Crown loaf
1/2 cup walnuts
3 tablespoons dried currants
4 tablespoons shallots, finely chopped, divided
1 teaspoon garlic, finely chopped, divided
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Cracked black pepper, to taste
4 cups fresh baby spinach, packed
1 cup white wine
2 tablespoons unsalted butter
Preheat oven to 375°F. Line two rimmed baking sheets with parchment paper and set aside.
Season chicken breasts with 1/2 teaspoon of salt and 1-1/2 teaspoons of thyme. Wrap each in a slice of prosciutto. Set aside with seam side down.
Toss squash with 2 tablespoons of canola oil and spread across one half of the rimmed baking sheet. Season lightly with salt.
Toss pears with 2 tablespoons of canola oil and spread on the other half of the baking sheet. Roast for 25-30 minutes until cooked through and squash is golden brown on the edges. Let cool.
Cut half of a Winter Pear Crown into 1″ slices. Tear the slices into smaller crouton-sized pieces. Place on the second baking sheet, along with the walnuts. Roast for 10-15 minutes to dry the bread and toast the nuts. Let cool.
For the dressing, combine the currants, 2 tablespoons of shallots, 1/2 teaspoon of garlic, sherry vinegar, Dijon mustard, and 1/4 teaspoon of salt in a medium bowl. While whisking continuously, slowly add 1/4 cup canola oil and the extra virgin olive oil. Season to taste with cracked black pepper. Set aside.
Add 2 tablespoons of canola oil to a large oven-safe sauté pan over medium-high heat. Place the chicken breasts skin side down and sauté until deep golden brown. Turn to caramelize the other side. Place sauté pan in oven and roast for 15-20 minutes, until internal temperature registers 165°F on an instant-read meat thermometer.
While chicken is roasting, place the squash, pears, walnuts and toasted bread in a large bowl. In a sauté pan, warm the sherry dressing and add the spinach, tossing lightly to wilt. Add the spinach and warm dressing to the bowl. Gently toss all ingredients together. Season with kosher salt and cracked black pepper. Let sit for at least 10 minutes before serving.
Plate chicken breasts. To the sauté pan, add 2 tablespoons shallots, 1/2 teaspoon garlic and the remaining thyme. Sauté for 1-2 minutes and deglaze with 1 cup white wine. Cook until wine is reduced by half. Turn off heat, add the butter, and whisk until dissolved.
Add a generous scoop of bread salad to each plate and spoon sauce over each chicken breast. I like to serve this autumn dinner with a bottle of full-bodied Tempranillo.