Prepare the ingredients.

In a pot, melt the brown sugar and then add the salad onion, the ginger, the garlic, the chili and the rosemary. Braise it all for about a minute. Add the pear pieces, pour on the pear balsamico and continue braising it at slow, low heat, under a lid for about 10-12 minutes.

In the meantime, salt the chicken breasts mildly, and pre-roast them in a pan at medium heat on some Pödör sesame seed oil, each side for 2-3 minutes. Add the quartered salad onions and the rosemary twig, and roast them for another 4-5 minutes at low heat. When it is done, switch off the heat, and let the meat rest for 2-4 minutes, still under cover. Thicken the pear chutney with the prepared farina, bringing it to a boil and then seasoning it with the sea salt.