Seared Chicken Cutlets with Blue Cheese, Figs and Parsley

Heat the oil in a large skillet over medium high. Add the garlic slices and bloom for 30 seconds. Move the garlic to the edge of the pan (to prevent from burning) and arrange the cutlets side by side in the pan. Season with with salt and pepper, and sear on both sides until browned and cooked through, 8-10 minutes total. Remove from pan (with garlic!) and tent to rest a few minutes.

Back in the pan, add the baby spinach, season with a pinch of salt and pepper and wilt, 2 minutes. Remove from heat.

Meanwhile, in a small bowl, combine the figs, parsley, scallions and vinegar. Toss together like birds of a feath—I’m just kidding.

Arrange wilted spinach on a platter, and top with chicken, garlic slices, fig salsa and crumbled blue cheese.

That was easy, huh?

Note: My figs were semi-dried black mission figs, and they were wonderful. But if you can find fresh figs, do it.