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 and arrange the cutlets side by side in the pan.
Season with salt and pepper, and sear on both sides until browned and cooked through, 8-10 minutes total.
Remove from pan 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 for 2 minutes.
Remove from heat.
In a small bowl, combine the figs, parsley, scallions and vinegar. Toss together.
Arrange wilted spinach on a platter, and top with chicken, garlic slices, fig salsa and crumbled blue cheese.
