September 19, 2013
The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish.
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.
Nutritional Facts
Servings4
Calories Per Serving595
Total Fat25g38%
Sugar11gN/A
Saturated8g39%
Cholesterol218mg73%
Protein68g100%
Carbs21g7%
Vitamin A219µg24%
Vitamin B120.9µg14.7%
Vitamin B62mg100%
Vitamin C17mg28%
Vitamin D0.1µgN/A
Vitamin E4mg19%
Vitamin K190µg100%
Calcium203mg20%
Fiber5g19%
Folate (food)108µgN/A
Folate equivalent (total)99µg25%
Iron3mg14%
Magnesium119mg30%
Monounsaturated11gN/A
Niacin (B3)27mg100%
Phosphorus715mg100%
Polyunsaturated2gN/A
Potassium1337mg38%
Riboflavin (B2)0.7mg39.3%
Sodium1098mg46%
Thiamin (B1)0.3mg20.6%
Zinc3mg19%
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