Baked Chicken with Spinach, Pears and Roquefort

Name: Baked Chicken with Spinach, Pears and Roquefort
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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, washed, dried, stems removed; 2 tablespoons cider vinegar; 2 ripe pears, peeled, cored and cut into 1/2-inch-thick slices; 2 tablespoons chopped fresh flat-leaf parsley; 3/4 cup Roquefort; 1/4 teaspoon ground black pepper

The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish. It's impressive enough for a dinner party, yet ready in minutes.

Baked Chicken with Spinach, Pears and Roquefort

Rated 5 stars by 1 users

Servings

Cook Time

25 minutes

Author:

wholefoods.com

The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish. It's impressive enough for a dinner party, yet ready in minutes.

Ingredients

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, washed, dried, stems removed
2 tablespoons cider vinegar
2 ripe pears, peeled, cored and cut into 1/2-inch-thick slices
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup Roquefort
1/4 teaspoon ground black pepper

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Directions

Preheat the oven to 180°C.
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 Papillon Roquefort per breast.

Baked Chicken with Spinach, Pears and Roquefort

Baked Chicken with Spinach, Pears and Roquefort

Servings

Cook Time

Author:

Ingredients

Directions

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