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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

April 13 2021

Written by Gourmet de Paris

Baked Chicken with Spinach, Pears and Roquefort

April 13 2021

Written by Gourmet de Paris

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.

Image ofBaked Chicken with Spinach, Pears and Roquefort

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.