Baked Chicken with Spinach, Pears and Blue Cheese
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup diced red onion
- 4 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed
- 2 tablespoons cider vinegar
- 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup crumbled blue cheese
- 1/4 teaspoon ground black pepper
Preheat the oven to 375°F.
Generously season each chicken breast with salt and pepper.
In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden.
Place pan in oven and bake until chicken is cooked through, about 15 minutes.
While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened, 2 to 3 minutes.
Add spinach and toss until wilted. Transfer to a large platter or divide evenly between 4 plates.
Wipe out pan and heat remaining 1 tablespoon olive oil with cider vinegar.
Add pears and gently heat until warm.
Stir in parsley.
Arrange cooked chicken breasts on spinach.
Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
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- 4 boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup diced red onion
- 4 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed
- 2 tablespoons cider vinegar
- 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup crumbled blue cheese
- 1/4 teaspoon ground black pepper