Recipe by Miss Annie
Wilted fresh spinach with a little olive oil has lots of flavor to complement the blue cheese and pine nuts. Most of the work can be done ahead of time and the dish completed in the oven just before serving.
Top Review by rsarahl
Oh, the madness! It's a dynamite flavor rush and has to be my new favorite! I added a little minced garlic(1 Tbsp) when sauteing the chicken(just because I love garlic!) The spinach got a little saucy which was nice. The seared chicken cutlets were moist and along with a bite of tender garlicky spinach, sweet pine nuts and tangy bluecheese, we had many delightful mouthfuls! I used 4 Tbsp pine nuts and probably closer to 4 oz of blue cheese since I sprinkled some on the spinach before adding the chicken.
- 4 tablespoons olive oil
- 2 lbs fresh Baby Spinach, stemmed,washed,and drained,but not dried
- salt and pepper, to taste
- 6 chicken breast halves, pounded into cutlets
- 3 tablespoons pine nuts, lightly toasted
- 3 ounces blue cheese, crumbled
Directions See How It's Made
- Preheat the oven to 400ºF.
- Pour half the olive oil into a very large frying pan to film the bottom.
- Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
- When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
- Spread the spinach in a wide, shallow ovenproof dish and set aside.
- Salt and pepper the chicken cutlets on both sides.
- Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
- When the chicken is done, lay the cutlets on the spinach.
- In a small bowl, mix together the pine nuts and blue cheese.
- Scatter this mixture over the chicken (This much can be done ahead).
- Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
- Serve at once.