Blue Cheese-Stuffed Chicken with Spinach and Pears
Wild Rice Pilaf
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp kosher salt, divided
- ½ tsp pepper
- ⅔ cup crumbled gorgonzola or blue cheese
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 pears, thinly sliced
- 1 (5-oz) pkg baby spinach
- 1½ Tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F.
- Sprinkle chicken with ½ tsp salt and ¼ tsp pepper.
- Cut a horizontal slit through the thickest portion of each breast to form a pocket.
- Stuff 1½ Tbsp cheese into each pocket.
- Heat oil in a large skillet over medium-high heat.
- Add chicken, and cook 2 to 3 minutes per side or until browned. Transfer to a foil-lined rimmed baking sheet.
- Bake 10 minutes or until chicken is done.
- Meanwhile, melt butter in pan over medium heat. Add pears; sprinkle with remaining ¼ tsp each salt and pepper.
- Sauté 3 minutes.
- Add spinach and vinegar; cook 1 to 2 minutes or until spinach wilts. Serve with chicken.
Side Dish Ingredients
- 2 (4-oz) pkg multigrain medley rice blend (from a 12-oz box, such as Minute)
- ½ cup chopped pecans
- ½ tsp kosher salt
Side Dish Instructions
- Cook rice according to package directions.
- Toast pecans in a dry skillet over medium heat 2 to 4 minutes.
- Stir salt into rice; sprinkle with pecans.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
203
|
555
|
| Fat (g) | 17 | 8 | 25 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 11 | 30 | 41 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 544 | 173 | 717 |
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