I adapted this recipe that I found on www.wholefoodsmarket.com, and it turned out amazing... The first time I used balsamic vinegar and browned the pears (they looked like potatoes, until you tasted it!). The second time I used apple cidar vinegar and softened them. I think I prefer the taste of balsamic. Either way, absolutely delicious... and very quick too!
· 4 boneless skinless chicken breasts
· Sea salt, ground black pepper, dried rosemary
· 3 tablespoons extra virgin olive oil, divided
· 1/2 cup thinly sliced red onion
· 4-6 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed
· 2 tablespoons apple cider or balsamic vinegar
· 2 ripe Anjou pears, peeled, cored and cut into 1/2-inch slices
· Gorgonzola cheese
Preheat oven to 375°F. Generously season each chicken breast with salt, pepper, and rosemary.
In a large, ovenproof skillet heat 1 tablespoon olive oil until slightly smoking and cook breasts 2 to 3 minutes per side until lightly golden. Place skillet in oven and bake chicken until the internal temperature reaches 165°F, about 15 minutes. When chicken is done, allow it to rest (out of the oven) 5 to 8 minutes before slicing or serving.
While chicken is cooking, heat 1 tablespoon olive oil in a sauté pan over medium heat and sauté red onions until just softened, 2 to 3 minutes. Add spinach and cook until just wilted, using tongs to stir spinach in the pan. Season spinach with salt and pepper and transfer to a large platter or divide evenly among 4 plates.
Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat, until pears are warmed through. Place chicken breasts on spinach and top each breast with pears, spoon over gorgonzola. For a beautiful presentation, slice the chicken breasts and arrange them over spinach, then top with pears and cheese.
No comments:
Post a Comment