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Stuffed Chicken Breast with Prosciutto, Pears and Brie

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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.

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.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

4.75 from 8 votes
3
Cals:233
Protein:31
Carbs:6
Fat:9
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.
Course: Dinner
Cuisine: American
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.
Total: 45 mins
Yield: 4 servings
Serving Size: 1 /2 stuffed breast

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

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

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65 comments on “Stuffed Chicken Breast with Prosciutto, Pears and Brie”

  1. I made this dish for a birthday dinner. It was fabulous. Paired it with roasted Brussels sprouts and park rissoti.

  2. 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.

  3. 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 ? 

  4. 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?

  5. 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!

  6. 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.

  7. 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???

  8. 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!

  9. 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

  10. Avatar photo
    Kathie Briggs

    Fabulous! Made this for dinner last night and really enjoyed it. Slice the other half of the stuffed chicken breast into a salad for lunch today so I can attest to the fact that its great cold the next day. Thanks for a wonderful recipe.

  11. So excited to try this! If you go the lazy route and don't sear before putting in the oven, how does that change cooking time? Would you still suggest covering with foil? Thanks, Gina!

  12. I made this the other night and it was delicious! I had some brie leftover after making your cranberry walnut baked brie cups for a party (which were also amazing!!) and decided it was meant for me to try this recipe. I used smoked ham instead of prosciutto (because I had some on hand). I'm not sure what happened with the poster above who said it was tasteless, mine sure wasn't!

  13. Avatar photo
    Emandra Wright

    Any ideas for sides. I wanted to make a special dinner for my husband and I and this would definitely do the trick but I don't want that to be all…. Help?

  14. I just made this – happened to receive a shipment of pears from H&D so it was perfect timing. This recipe is AMAZING!! Tastes so decadent! I've made 20 or so recipes from your site and this one is my new favorite. 🙂
    Pamela M.

  15. Made it tonight…so disappointed in this one…it was tasteless…and I made it exactly as the recipe said…:(