Preheat oven to 350 degrees.

Place chicken on a plate. On another plate add finely chopped walnuts and garlic powder and mix together evenly.

In a small bowl combine dijon mustard and 3 teaspoons balsamic vinegar.

Sprinkle some salt and pepper on both sides of the chicken breast then use a pastry brush to brush both sides of the chicken with the dijon/balsamic mixture.  This will help the walnuts stick!

Use tongs to place the chicken in the walnut mixture and toss to coat the chicken.  Continue with the rest of the chicken breasts.

Place a large skillet over medium heat and add 1 tablespoon avocado oil to the pan. Add the chicken (likely in 2 batches to not overcrowd the pan) and cook for 1-2 minutes on each side just to brown the walnuts. Repeat with remaining oil and chicken.

Place chicken on a foil lined baking sheet and bake for 15-18 minutes depending on how thick your chicken breasts are.  Mine were pretty thick and took 18 minutes!

While the chicken cooks, place a saucepan over medium heat and add pears and balsamic vinegar to the pan. Bring it to a boil and cook for about 5-7 minutes until the balsamic vinegar is reduced and thick and the pears are tender. Season with a pinch of salt.

When the chicken is done, serve with some balsamic pears on top!