In a heavy sealable plastic bag, mix puree, sugar, ginger, orange juice, salt and pepper. Add chicken, turn to coat; marinate in the refrigerator for 2 - 4 hours, turning once or twice.

Preheat oven to 350 degrees. In a flat pan, mix hazelnuts and crumbs. Remove chicken from marinade and shake off excess. Dredge in crumb-nut mixture, pressing so coating adheres. Spray a rack with nonstick cooking spray and place in a flat baking dish; arrange chicken on rack. Bake for 15 ~ - 20 minutes until golden, crisp and cooked through.

Pour marinade into a medium saucepan; add vinegar, pepper flakes and onion. Bring to a boil; cook 2 minutes. Lower heat, add pears and heat just until pears are warmed through; do not overcook. Divide greens among 4 serving plates; spoon pears on top with a slotted spoon and drizzle a little of the warm marinade mixture over. Place one chicken breast half beside each warmed salad.