Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It's delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.
I've teamed up with Harry & David with the launch of The Skinnytaste Cookbook, and have some fabulous things planned, so stay tuned! This recipe was created with their Royal Riviera pears exclusively for their blog Field Notes. Please head on over to their blog to see the full recipe.
Stuffed Chicken Breast with Pears and Brie
Servings: 4 • Size: 1/2 stuffed breast • Old Points: 5 pts • Points+: 6 pts
Calories: 233 • Fat: 9 g • Carb: 6 g • Fiber: 1 g • Protein: 31 g • Sugar: 4 g
Sodium: 316 mg • Cholesterol: 97 mg
- 2 large boneless, skinless chicken breasts (16 oz total)
- Kosher salt and pepper, to taste
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 2 slices prosciutto, chopped
- 2 sage leaves, chopped
- 1 Royal Riviera® Pear, peeled and diced into 1/2-inch pieces
- 2 oz Brie, skin removed, divided
- 1/4 cup baby arugula
- cooking spray
- cooking twine
Click here for the full recipe....