Baked Chicken & Brie with Pear & Brussels Salad and Maple Vinaigrette

2 chicken breasts

1/2 of a wheel of brie, thinly sliced

1 tsp salt

1 tsp pepper

1/2 tsp crushed red pepper

1/2 tsp ground mustard

1 tbsp olive oil

2 cups Brussels sprouts, shaved/very thinly sliced

2 cups baby spinach leaves, chopped

1 medium pear, diced

2 tbsp roasted and salted pepitas

2 tbsp olive oil

1 tbsp white wine vinegar

1/2 tbsp maple syrup

1/2 tbsp chopped fresh rosemary

Preheat the oven to 425 degrees. In small bowl combine the salt, pepper, crushed red pepper, and ground mustard [double these ingredients to make more than 2 breasts]. Pour in the olive oil and stir to combine. coat each chicken breast with the seasoning mixture. Then, slice chicken widthwise every 1/2 inch, making sure not to cut all the way through [I placed chopsticks on either side of the chicken while cutting, to prevent from cutting through]. Place a thin slice of brie into each cut. Place in the oven for 22-25 minutes.

Meanwhile, prepare the Brussels spouts by thinly slicing with a sharp knife or mandolin. In large bowl combine the shaved Brussles, chopped spinach, pear, and pepitas. Make the salad dressing by combining the olive oil, white wine vinegar, maple syrup, and rosemary in a small bowl. Whisk to combine and then pour over and toss in the salad.