Sunday, May 15, 2005

Chicken Breasts with Spinach, Pears and Blue Cheese

Chicken Breasts with Spinach, Pears and Blue Cheese (Adapted from Whole Foods)

4 boneless, skinless chicken breasts
salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup diced red onion
1 large bunch spinach, washed, dried and tough stems removed (about 4 to 6 cups of the leaves)
2 tablespoons apple cider vinegar
2 ripe Anjou pears, cored and sliced into 1/2" slices
2 tablespoons chopped fresh parsley
2 ounces crumbled blue cheese

Preheat oven to 375 degrees.

In a large skillet, heat 2 teaspoons oil over medium-high heat. Season each chicken breast generously with salt and pepper. Add chicken to the skillet and cook until lightly golden on each side, about 2 to 3 minutes per side. Transfer skillet to the oven and bake until the chicken is done, about 8 to 15 minutes, depending on size and thickness of the chicken breasts.

Meanwhile, in a large skillet, heat 1 teaspoon oil over medium. Add onion and cook until just softened, about 2 to 3 minutes. Add spinach and toss until wilted - if there is excess liquid, drain most of it away. Season to taste with salt and pepper - evenly divide the spinach mixture between 4 plates. Quickly wipe out pan and add remaining 1 tablespoon olive oil and vinegar. When heated, stir in pears and reduce heat to low - cook just long enough to warm the pears through. Stir in parsley. Slice chicken breasts and arrange them on top of the plates of wilted spinach. Evenly top each plate with the warmed pear slices and sprinkle each serving with about 2 tablespoons of cheese.

Makes 4 servings.

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  1. Yum on both the cookies and the chicken.
    But why do I not like bleu cheese? I don't like any "moldy" cheeses. I've tried liking them. What do you think would be a good substitute?

  2. Katrina - Maybe goat cheese?