May 9, 2025
Created by Chef Judy Joo, this indulgent grilled cheese blends sharp blue cheese and cream cheese with crispy bacon, peppery arugula, and slices of fresh Subarashii […]
“Sweet & Heat” Chicken Crostini
Created by Chef Terry, this crowd-pleasing crostini layers sautéed spinach, spiced chicken breast, and a warm Hosui variety Subarashii Kudamono Asian Pear–pecan chutney over crisp slices of French bread. With just enough cayenne to balance the sweetness, it’s a bold, elegant bite—ideal for gatherings where flavor matters.
Ingredients
1 loaf large diameter French Bread, sliced into ¼" slices on the bias
1 lb. Fresh Baby Spinach
1 Tbsp. Olive Oil (plus more for baking crostini)
¼ tsp. Cayenne Pepper, can adjust for taste preferences
½ tsp. Kosher Salt
Fresh cracked Black Pepper, to taste
1 lb. Boneless Skinless Chicken Breasts
2 medium-to-large [seasonal_product_link link_text="fresh Subarashii Kudamono Asian Pears"], peeled cored & diced ¼"
1 Tbsp. Olive oil
¼ cup chopped pecans
¼ cup diced yellow onion
6 Tbsp. Brown Sugar
4 Tbsp. Apple Cider Vinegar
Preparation
-
Preheat oven to 350℉.
-
Place crostini in a single layer on a baking sheet. Drizzle lightly with olive oil. Bake for 5-8 minutes, until crostini are crisp.
-
In a large nonstick saute pan, heat the first 1 tbsp of olive oil. Carefully add the spinach, stirring so the spinach wilts quickly. Remove from the pan and place in a small colander to drain any liquid from the spinach.
-
Season the chicken breasts with the cayenne pepper, salt, and black pepper. Using the same pan as the spinach, sear the chicken breasts. Place on a baking pan and finish in the oven, baking until the internal temperature reaches at least 165℉. Remove from oven, allow to cool slightly, then slice the chicken thinly on the bias.
-
In a medium saucepan, heat the final 1 Tbsp. of olive oil. Add the onions and saute until soft, but not browned. Add the Asian pear, brown sugar and vinegar. Bring to a boil and simmer for 4-5 minutes. Add the pecans and simmer for another minute or two. Remove from heat and allow to cool.
-
To assemble the crostini, place about 1 tbsp. of sauteed spinach on top of a crostini, spread evenly over the top. Lay a few slices of chicken breast on top of the spinach, and top with a small amount of the Asian Pear & Pecan Chutney.
Explore Recent Recipes
May 5, 2025
Created by Chef Judy Joo, this barbecue chicken is marinated in a bold blend of soy, gochujang, and Subarashii Kudamono pear products—vinegar, spread, and freshly grated […]
