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Roasted stuffed chicken breast is the perfect Fall dish filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula.
Stuffed Chicken Breast with Prosciutto, Pears and Brie
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.
Stuffed Chicken Breast with Prosciutto, Pears and Brie
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.
Yield: 4 servings
Serving Size: 1 /2 stuffed breast
- 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 medium pear, peeled and diced into 1/2-inch pieces
- 2 oz Brie, skin removed, divided
- 1/4 cup baby arugula
- cooking spray
- cooking twine
- Preheat the oven to 375°F degrees.
- Slice a pocket into the side of the chicken breast lengthwise to create a pocket for stuffing.
- Season the inside and outside of the chicken with salt and pepper.
- Heat a skillet of medium heat, add the oil, onions and proscuitto; saute until golden, 3 to 4 minutes. Add the sage and pear, season with a pinch of salt and cook 3 to 4 minutes or until translucent.
- Remove from heat, and add the arugula. Set aside to cool a few minutes.
- Divide the stuffing and fill each breast with the pear filling and brie. Cut cooking twine and tie the chicken breast closed with 3 pieces for each.
- Heat an oven-proof skillet over medium-high heat and lightly spray with cooking spray. Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
- Set the chicken cut side up and place the skillet in the oven (if you don't have an oven-proof skillet place in a baking pan). Cover the skillet tightly with foil and cook 23 to 25 minutes, or until the chicken is cooked through.
- To serve, cut each breast in half and serve.
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Serving: 1 /2 stuffed breast, Calories: 233 kcal, Carbohydrates: 6 g, Protein: 31 g, Fat: 9 g, Cholesterol: 97 mg, Sodium: 316 mg, Fiber: 1 g, Sugar: 4 g
65 comments on “Stuffed Chicken Breast with Prosciutto, Pears and Brie”
Excellent combination of flavors! The breasts I used didn’t allow a simple pocket, so I spread the filling on the bottom of the pan, and, about 4 minutes before they were completely cooked through, I placed slices of the cheese and strips of leftover prosciutto over the top. Before serving, I turned on the broiler to brown a bit. Everyone raved. (and said the liked this method better than stuffing the meat.) Definitely a “keeper” recipe!
Love all the stuffed chicken breast recipes and realized had not done this one yet, and had all the ingredients amazingly. We loved it and thought it would be a very nice holiday entre. Thank You!
This is my first Skinnytaste recipe that I didn’t love. Reading the recipe, I was sure that the sweet/tartness of the pear and the creaminess of the Brie, with the salty prosciutto would be a wonderful flavor profile. In the finished product, I couldn’t taste any of the flavors of the chicken stuffing. I won’t try this recipe again, but I know I’ll keep making (and loving) other Skinnytaste recipes!
So delicious and it took no time at all. I used canned pears because it what I had on hand and it was still great. Another winner!
This recipe is delicious!!!! I followed the recipe exactly as is. My husband and I both loved it. Next time, I will add more sage as we didn’t taste it. This is a keeper!!
This was outstanding. My husband said “who needs fancy restaurants!” Made this exactly as is.
This is the best chicken I’ve ever made! Follow the recipe exactly. Savory and wonderful
I made this dish for a birthday dinner. It was fabulous. Paired it with roasted Brussels sprouts and park rissoti.
I made this recipe last night and it was soo good! I didn’t end up stuffing the chicken though. Instead I seasoned the chicken with salt and pepper and then grilled it. I followed the pear filling recipe exactly except I added an extra pinch of salt at the end. I butterflied the chicken after grilling it and put the topping right on it with the brie on top. Soo yummy! Making it again another night this week since it’s so easy and I have all the ingredients now.
Love your recipes !!! And I gave made this many times nw on a lower carb diet so looking for a side dish low in carbs that would be tasty along with this … any suggestions ?
Check out the recipes under the LC link 🙂
I made this recipe , it was absolutely deelish , thanks
How would I go about getting the directions for this recipe, when I click on the link for the directions they are no longer available?
Let me look into this.
Absolutely delicious! Browned the breasts then covered & simmered till done. They were so good! Maybe next time I would add a little chicken or veggie broth to keep them moister but everyone raved about them! Will def make again!! Thx!
Was so excited about this one- but it didn’t come out too well. The filling didn’t fall out- but it sorta just shrunk up when it cooked to the point of there being nothing left. And although we went a little heavy on the brie- I couldn’t taste or see any of it after cooking. One possible tip- My friend grilled hers and they came out much much better. If I were to make them again- I think I would just bake the chicken breast and then top it with the filling and brie to make sure I got the flavors.
substitute for the Royal Riviera pear???? I am not getting a shipment of Harry and David just for this. They must be backing this recipe???
I just made It with one of the cheep pears from the grocery store and it was amazing.
I can’t seem to get the Harry & David blog website to open with the recipe… maybe they’re just having technical difficulties today? Just want to make sure I’ll have access to the recipe when I’m ready to make it later this week! Thanks, Gina!
Gina, I cannot pull up the directions to make this dish. I keep getting a error message. Can you check out your link so we can get the directions to this recipe Stuffed Chicken Breast with Pears and Brie