Baked Chicken with Spinach, Pears and Blue Cheese

Name: Baked Chicken with Spinach, Pears and Papillon Roquefort
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts; 3/4 cup Papillon Roquefort; 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; 1/4 teaspoon ground black pepper

Written by Gourmet de Paris

Baked Chicken with Spinach, Pears and Blue Cheese

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April 12 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 Papillon Roquefort

Rated 4 stars by 1 users

Servings

Prep 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.

Here's an easy recipe for rich-and-creamy baked blue cheese chicken that you can throw together any night of the week. The flavor of the blue cheese really comes through, creating a bold and decadent sauce that you'll want to eat with a spoon.

You'll have more than enough blue cheese sauce to cover the chicken, so make sure to serve a side that also will go well with the sauce, like potatoes or steamed broccoli. This warm sauce also makes a great blue cheese dip for crackers or bread.

Image ofBaked Chicken with Spinach, Pears and Papillon Roquefort

Ingredients

4 boneless, skinless chicken breasts
3/4 cup Papillon Roquefort
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
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.