• 4servings
  • 30minutes
  • 395calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 small (2 1/4 pounds total) skinless, bone-in chicken-breast halves

  2. 4 teaspoon(s) olive oil

  3. 2 Bosc pears , cored

  4. 1 tablespoon(s) pure honey

  5. 4 stalk(s) celery , very thinly sliced 2 ounce(s) crumbled blue cheese (3/4 cup)

  6. 1 tablespoon(s) Champagne vinegar

  7. 6 ounce(s) baby spinach

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Place chicken on one side of 18-inch by 12-inch jelly-roll pan; pat dry. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Roast chicken 10 minutes.

  2. Meanwhile, thinly slice pears lengthwise. In large bowl, toss pears, honey, remaining 2 teaspoons oil, and 1/4 teaspoon pepper until evenly coated. When chicken has roasted 10 minutes, add pears to other side of pan. Roast 15 minutes or until juices run clear when chicken is pierced with tip of knife.

  3. While chicken and pears are roasting, in bowl, combine celery, blue cheese, vinegar, and 1/8 teaspoon pepper.

  4. Divide spinach among 4 plates; place chicken on top, along with pears and pan juices. Top with celery mixture.


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