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Ingredients
- 4 tablespoons olive oil
- 2 lbs fresh Baby Spinach, stemmed,washed,and drained,but not dried
- salt and pepper, to taste
- 6 chicken breast halves, pounded into cutlets
- 3 tablespoons pine nuts, lightly toasted
- 3 ounces blue cheese, crumbled
Method
- Preheat the oven to 400°F.
- Pour half the olive oil into a very large frying pan to film the bottom.
- Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
- When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
- Spread the spinach in a wide, shallow ovenproof dish and set aside.
- Salt and pepper the chicken cutlets on both sides.
- Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
- When the chicken is done, lay the cutlets on the spinach.
- In a small bowl, mix together the pine nuts and blue cheese.
- Scatter this mixture over the chicken (This much can be done ahead).
- Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
- Serve at once.
