Ingredients
-1/2 cup Olive oil
-1/4 cup Balsamic vinegar
-1/4 cup Maple syrup
-1/3 cup Orange juice
-Basil
-Salt
-Pepper
-(2) Medium organic boneless chicken breasts
-(1) cup chopped crimini mushrooms
-(1) large yellow onion, chopped
-(1) Anjou pear, diced
-(2-3) Potatoes, diced
-Baby spinach
Preparation
-Combine olive oil, vinegar, and maple syrup in a small bowl, add herbs and whisk. Set aside. -Preaheat oven to 350 F. -Saute onions in medium saucepan with a splash of olive oil. I like to add a little brown sugar to sweeten the mix. -When onions reach a nice golden brown, add in the mushrooms and pear. -Keep this mixture moving with the heat on high and add in the orange juice. -Let this mixture simmer for a minute or two while you slice the chicken breasts open. Cut them almost all the way through length-wise. Place them in a glass baking dish. -Take a generous spoonfull of the onions, mushrooms, and pears and “stuff” your chicken breasts. Fold the tops back over and dump the rest of the mixture on top. -Fill in the rest of the dish with the potatoes. -Pour the liquid mixed earlier over the top of everything and place in the oven for about 35 minutes. -Serve on a bed of spinach and enjoy.
