Chicken with Pear-Sage Skillet Chutney

2 t. canola oil, divided
6 (6 oz) skinless, boneless chicken breasts
3/4 t. salt, divided
3/4 t. freshly ground black pepper, divided
1/3 C. finely chopped red onion
1/3 C. finely chopped red bell pepper
2 T. brown sugar
3 T. cider vinegar
1-1/2 t. chopped fresh sage
1/2 t. mustard seeds
2 C. cored, finely chopped Bartlett pear (about 2 pears)

Preheat oven to 375 F.

Heat 1 t. oil in a large skillet over medium-high heat.  Sprinkle chicken evenly with 1/2 t. salt and 1/2 t. pepper.  Add chicken to pan; cook 2 minutes on each side or until browned.  Remove from pan.

Reduce heat to medium; add remaining 1 t. oil.  Add onion and bell pepper to pan.  Cook 3 minutes, stirring frequently.  Add sugar, vinegar, sage, mustard seeds, 1/4 t. salt, 1/4 t. black pepper to pan; bring to a boil.  Reduce heat; simmer 5 minutes.  Add pear.  Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently.

Place chicken in pan on top of chutney.  Cover pan loosely with foil; bake at 375 F for 15 minutes or until chicken is done.  

Serving size: 1 chicken + 2 T. chutney
282 calories, 6.3g fat, 40g protein, 14.6g carbs, 2g fiber, 388mg sodium

*** very good tasting.  Would like the pears to be more diced than chopped and maybe do something to make the chutney a little saucier.  Based on other recipes, try upping the cider vinegar to as high as 2/3 C. and the brown sugar up to 1/4 C.  Also try adding in some allspice.