Baked Chicken with Spinach, Pears, and Blue Cheese

Contributor
Baked Chicken with Spinach, Pears, and Blue Cheese
Whole Food Market

The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish.

Click here to see 101 Ways to Cook Chicken

4
Servings
595
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil, divided
  • 1/2 Cup diced red onion
  • 4 Cups 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 parsley
  • 3/4 Cups blue cheese crumbles

Directions

Preheat oven to 375 degrees. Generously season each chicken breast with salt and pepper. In a large, ovenproof 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.

Baked Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Baked Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.

Baked Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
25g
38%
Sugar
11g
N/A
Saturated Fat
8g
39%
Cholesterol
218mg
73%
Protein
68g
100%
Carbs
21g
7%
Vitamin A
219µg
24%
Vitamin B12
0.9µg
14.7%
Vitamin B6
2mg
100%
Vitamin C
17mg
28%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
19%
Vitamin K
190µg
100%
Calcium
203mg
20%
Fiber
5g
19%
Folate (food)
108µg
N/A
Folate equivalent (total)
99µg
25%
Iron
3mg
14%
Magnesium
119mg
30%
Monounsaturated
11g
N/A
Niacin (B3)
27mg
100%
Phosphorus
715mg
100%
Polyunsaturated
2g
N/A
Potassium
1337mg
38%
Riboflavin (B2)
0.7mg
39.3%
Sodium
1098mg
46%
Thiamin (B1)
0.3mg
20.6%
Zinc
3mg
19%

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