|Peeled sliced pears||2|
|Peeled sliced cooking apples||2 Large|
|Grated orange rind||5 Milliliter|
|Granulated sugar||60 Milliliter|
|Boneless skinless chicken breasts||1020 Gram (6 In Number, 170 Grams Each)|
|Fresh chopped basil||60 Milliliter|
|Fine dry bread crumbs||45 Milliliter|
|Freshly grated parmesan cheese||45 Milliliter|
|White wine||60 Milliliter|
Wash, clean and dice the rhubarb.
Place into a sauce pan along with the pears, apples, orange rind, sugar and Calvados.
Cover and simmer for 10 minutes; uncover and continue to simmer until the compote is very soft.
Place the chicken in a lightly greased casserole dish.
Combine 3/4 cup (190 ml) of the yogurt with 2 tbsp (30 ml) of basil, the bread crumbs and cheese.
Spread on the chicken.
Bake in a preheated 350°F (180°C) oven for 40 minutes.
Plate the chicken; place 2 tbsp (30 ml) of the fruit compote on top of the chicken.
Top with a dollop of the remaining yogurt and a sprinkling of basil.