Oh my gosh, this was wonderful! I used thin sliced chicken and I also used yellow onion and brown rice vinegar because I didn’t have a red onion or apple cider vinegar on hand. This made a complete dinner all on it’s own. The only problem? There wasn’t any left!
- 4 boneless, skinless chicken breasts
- Sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup diced red onion
- 4 to 6 cups spinach, washed, dried, stems removed
- 2 tablespoons apple cider vinegar
- 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices
- 2 tablespoons chopped fresh parsley
- 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 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. 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 until warm. Stir in parsley. Arrange cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
Source: Whole Foods