Wednesday , October 22 2014
Home » Lifestyle » Chef's Table » PEAR, SPINACH AND GORGONZOLA BAKED CHICKEN

PEAR, SPINACH AND GORGONZOLA BAKED CHICKEN

Chef Annie 

Who would have thought that the simple combination of spinach, chicken, pears and gorgonzola could create such a delicious meal? Well, for me, I’m just awed that it took me so long to realize it. I mean, I love spinach, I love chicken, I love pears and I am crazy for anything with gorgonzola! How has this dish never been prepared in my kitchen? And when can I have it again? It truly is a perfect combination of flavors and textures and all those other things that make food so decadent.

This dish has the benefit of making you feel both indulgent and virtuous. You’re eating spinach, so clearly, totally healthy. You’re eating spinach with fresh pears and rich delicious gorgonzola. Um, very indulgent. In fact, it made me feel so indulgent that I decided to forget about the dishes, and finish off the bottle of Cakebread…my husband was happy to finish cleaning the kitchen. You see, this meal made him extremely happy, too!

Ingredients: (serves 4) 

• 4 boneless skinless chicken breasts.

• Seasalt

• Fresh ground pepper

• 3 tbsp olive oil

• 2 tbsp champagne vinegar

• 2 fresh pears, peeled, pared and sliced

• 6 cups fresh baby spinach

• 2 tbsp parsley, chopped

• 3/4 cup gorgonzola

• 3 shallots sliced thin

• Your favorite pasta, cooked perfectly.

Preparation: 

Pour 1 tbsp olive oil into medium heat skillet, salt and pepper your chicken breasts, and sear 3 minutes each side in skillet. Finish chicken by baking 15 minutes in 375 degree oven on baking sheet.

In same skillet, where you removed the chicken, add another tbsp olive oil, the sliced shallots to sweat for 4 minutes, add spinach for last 2 minutes, to slightly wilt. In separate skillet, add balance of olive oil, 1 tbsp, then add pear slices, 2 tbsps of champagne vinegar and fresh parsley to saute 3-4 minutes. Remove chicken from oven. Plate with a helping of pasta, spinach mixture, and your baked chicken breast. Now finish with the pears and the decadent gorgonzola.

Change this same recipe by adding apples instead of pears and arugula instead of spinach…either choice you make, you’ll also be finishing off the Cakebread wine and your spouse will gratefully finish cleaning up the kitchen! Bon Appetit!

Chef Annie, her family and staff from The Chefs Express (239)-393-2433, want to remind you that we are no longer located in Olde Marco. We are diligently working to open our new venture at The Esplanade and also to finalize on the south end of the island. Thank you to all our valued friends and customers for your continued love and support as we make these changes.

Chef Annie, Family and Staff look forward to seeing you SOON! 

 


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