Chicken with Roasted Pears and Wild Rice

Ingredients

• 2.5 cups apple juice 
• 1.5 pounds bosc pears firm cored ripe cut lengthwise into 1/2-inch slices
• 1 cup cherries dried
• 1 cup green onions sliced
• 0.8 teaspoon ground cinnamon 
• 2.5 cups low-salt chicken broth 
• 1 tablespoon olive oil 
• 2.5 cups specialty rice blend wild uncooked such as Uncle Ben's
• 0.8 teaspoon salt 
• 2 pounds skinned cut into bite-size pieces
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Combine first 3 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer rice mixture for 20 minutes.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken and onions; saut 8 minutes or until chicken is done. Preheat oven to 45
4. Arrange pear slices in a single layer on baking sheets coated with cooking spray.
5. Bake pear slices at 450 for 10 minutes or until tender.
6. Combine rice mixture, chicken mixture, pears, cranberries, sugar, salt, and cinnamon in a large bowl. Toss gently.