Baked Chicken Breasts With Spinach, Pears and Blue Cheese
- Ready In:
- 4 boneless skinless chicken breasts
- sea salt
- fresh ground pepper
- 3 tablespoons extra virgin olive oil, divided
- 1⁄2 cup red onion, diced
- 4 -6 cups loosely packed spinach, washed, dried, stems removed (not baby)
- 2 tablespoons apple cider vinegar
- 2 ripe Anjou pears, peeled, cored, and cut into 1/2 inch thick slices
- 2 tablespoons fresh parsley, chopped
- 3⁄4 cup blue cheese, crumbles
- Preheat 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 done, about 15 minutes.
- While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and saute red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat to warm. Stir in parsley.
- Place cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
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RECIPE SUBMITTED BY
My husband and I recently moved to Frazier Park, CA, about 60 miles north of Los Angeles. We both still commute to Los Angeles for work, but our new home makes it worth it. My husband and I scuba dive for fun. I love to sew and knit as well. My favorite cookbook is the old Betty Crocker that my mom had while we were growing up, a 1950s edition. The index never made any sense to me, but I love it nonetheless. A few years ago I got a reprinted copy. I also love my 1000 Mexican recipes cookbook though I've barely scratched the surface with it.