Preheat oven to 375°F (190°C).

Heat 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat.

Sprinkle chicken breasts evenly with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Add chicken to the skillet and cook for 2 minutes on each side, or until browned.

Remove the chicken from the skillet and set aside.

Reduce heat to medium and add the remaining 1 teaspoon of canola oil to the skillet.

Add the chopped red onion and red bell pepper to the skillet.

Cook for 3 minutes, stirring frequently, until softened.

Add brown sugar, cider vinegar, fresh sage, mustard seeds, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper to the skillet.

Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.

Add the chopped Bartlett pear to the skillet.

Increase the heat to medium and cook for 10 minutes, or until the pear is tender, stirring frequently.

Place the browned chicken breasts on top of the pear chutney in the skillet.

Cover the skillet loosely with foil.

Bake at 375°F (190°C) for 15 minutes, or until the chicken is cooked through.