Paprika Maple Rosemary Chicken

Marinade:
1/4 cup maple syrup
1 tbs chopped fresh rosemary
couple garlic cloves, crushed
2 tsp ground paprika

2 (about 500g) single chicken breast fillets, halved horizontally
1 tbs olive oil
1 large Packham pear, cut into
1cm-thick slices horizontally
1 tbs white balsamic vinegar
1 tbs wholegrain mustard
100g baby spinach leaves

Method


1.  Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.

2.  Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a plate.

3.  Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce to serve