Directions

1. Preheat the oven to 180°C.

2. Generously season each chicken breast with salt and pepper.
3. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden.
4. Place pan in oven and bake until chicken is cooked through, about 15 minutes.

5. 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.

6. Add spinach and toss until wilted. Transfer to a large platter or divide evenly between 4 plates.
7. Wipe out pan and heat remaining 1 tablespoon olive oil with cider vinegar.
8. Add pears and gently heat until warm.
9. Stir in parsley.
10. Arrange cooked chicken breasts on spinach.
11. Top with warmed pear slices and about 2 tablespoons Papillon Roquefort per breast.