boneless, skin-on chicken breasts
1 bottle light champagne vinaigrette
1 teaspoon kosher salt
1/2 teaspoon pepper
drizzle of balsamic glaze
Place chicken in a glass dish, sprinkling both sides with salt and pepper. Pour vinaigrette over chicken, cover with plastic wrap and place in refrigerator to marinate for 3 hours.
Preheat oven to 425 degrees. Pull chicken from marinade and place on a rack on a large sheet pan. Spray the pan and and the rack the chicken will be on with non-stick spray. I like to do this for easier clean-up. Pull the skin back on the chicken and place enough blue cheese to cover the meat. Place two pear slices over the cheese and pull the skin back over the chicken. Sprinkle the skin with a pinch of kosher salt and pepper.
Bake for 40 minutes. Once the chicken is done, drizzle with balsamic glaze and serve. Enjoy!
Until next time, Kris