CHILDREN’S RECIPE: Pear, Bacon & Ricotta Flatbread
Ingredients:
2 Ready Flatbreads
1 1/2 cup Whole Milk Ricotta
4 sliced Cooked Bacon, chopped
1 large Bartlett or Anjou Pear, peeled and sliced
1 cup Shredded Mozzarella
1 tbsp Olive Oil
1 Plum Tomato, diced

Method of Preparation:
Spread Ricotta on Flatbreads. Arrange other ingredients. Bake in a 375-degree oven until cooked to preference. Cut into slices and serve.

FAMILY RECIPE: Roast Chicken Breast with Prosciutto, Pear and Gorgonzola
Ingredients:
2 8 Oz Skin Boneless Chicken Breast Halves
Salt & Pepper
Light Oil, for sauteing
1 small Onion, minced
4 cloves Garlic, minced
2 Bosc Pears, peeled and medium diced
4 thin slices Prosciutto, julienne
1/2 cup Crumble Gorgonzola
Splash White Wine
2 tbsp Butter
1 tbsp Fresh Thyme, chopped
Aged Balsamic Drizzle
2 tbsp Butter

Method of Preparation:
Season Chicken Breast with salt and pepper. Pan sear in saute pan on the skin side, on medium heat until skin is browned and crispy. Remove from pan and finish cooking in a 350-degree oven until cooked to 165 degrees. Using the same pan as the chicken, add a bit more oil and saute onion for 2 to 3 minutes until starting to brown. Add garlic, pears, thyme and 1 tbsp butter, saute for a few minutes. Add white wine, prosciutto and remaining butter.

Adjust seasoning, and finish with Gorgonzola allowing to melt slightly. Plate chicken with pear sauce on top of chicken. It can be served with mashed sweet or regular potatoes. Drizzle plate with aged balsamic.