The new year is upon us and as people are making and breaking their New Year resolutions, I’m trying to keep it real. I don’t need a new year to tell me to lose weight, eat healthy, or get to the gym. My pants already tell me those things after every holiday, Valentines, Easter, Halloween, they all have beat Christmas to that punch line.
Yea, I’m not that king of girl.
But as after every candy exploiting, sugar coma inducing, fattening holiday, I do try to eat healthier.
I started out this New Year with a chicken dish. I love blue cheese with pears. I often make a Caramelized Pear and Sage Crostini that pairs blue cheese with pears, one of my favorite appetizers, and a Blue Cheese and Pear Tart that is pretty amazing too. So I figured how can I go wrong?
I got this recipe from The Whole Food app I uploaded to my new IPad. (Thank you Santa)
Tender juicy chicken served on a bed of wilted spinach, with warmed pears and blue cheese spooned over the top. This is an easy to make recipe that comes together in under half an hour.
If you like blue cheese, this recipe is for you!
Baked Chicken with Spinach, Pears, and Blue Cheese
Recipe from Whole Foods
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 (1 large bunch) loosely packed spinach (not baby), 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.Print This Recipe