Spring taste cooking, here we go! This recipe involves three spring produce options: raspberries, pears and spinach. I had stumbled upon a recipe similar to this in my Whole Foods e-blast a few months back. It used fresh blackberries and a peach spread, but instead of pears, they grilled peaches as a side accompaniment. To concentrate on in-season produce, I decided to replace the blackberries with raspberries and the peaches for pears. I had a hankering for a sharp, potent cheese so I decided to see if I could grill pears and top with some Gorgonzola cheese crumbles. As I started making it, I saw I had plenty of spinach in my fridge so this became a salad with a few additional fixings laying around.
Mr. Max's words: it tastes like spring time on a fork! Aaaaaand mission accomplished. I loved the tang from the raspberries but I think my favorite was the salad. The cheese slightly melted to the grilled pears and they were a very tasty combination with the spinach and other ingredients.
Click here for the nutritional facts calculated at SparkRecipes.com.
- 2 Chicken cutlets (4-6 oz. each - pounded 1 inch thin)
- 1/2 cup of Peach Preserves
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1/8 tsp. red chili flakes
- 1 cup fresh raspberries
- 2 cups baby spinach leaves
- 1 pear, thinly sliced
- 1/4 cup Gorgonzola cheese
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- Dressing of choice
Add the raspberries and stir in gently. Remain on heat for another two minutes, then remove. Reserve about 2 tbsp. of the sauce.
In a skillet, add olive oil and place the chicken to cook on medium-high heat for 2 minutes on each side. This will sear the chicken, locking in natural moisture to keep the chicken tender.
Top the chicken with the peach-raspberry glaze and bake for 8 minutes.
As the chicken bakes, grab a griddle and top with sliced pears over high heat.
After 5 minutes, flip the pears and cook for another 5 minutes.
In a large bowl, add the spinach, cranberries, Gorgonzola and red onion. Top with grilled pears, still hot.
Toss with your dressing of choice. I took the 2 tbsp. of raspberry-peach sauce, mixed with a tbsp. champagne vinaigrette and 2 tbsp. olive oil.
Once the chicken is done, serve it up for a delicious and nutritious dish.