Categories: Chicken

Ingredients

• 4 sm. skinless, bone-in chicken breast halves
• 4 t. olive oil
• 2 Bosc pears, cored
• 1 T. pure honey
• 4 stalks celery, very thinly sliced
• 2 oz. blue cheese, crumbled
• 1 T. champagne vinegar
• 6 oz. baby spinach

Directions

1. eheat oven to 450. Place chicken on one side of 18×12 jelly roll pan; pat dry. Brush with 2 t. oil and sprinkle with 1/4 t. salt. Roast chicken 10 minutes.

2. anwhile, thinly slice pears lengthwise. In large bowl, toss pears, honey, remaining 2 t. oil, and 1.4 t. 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. ile chicken and pears are roasting, in bowl, combine celery, blue cheese, vinegar, and 1.8 t. 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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