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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. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!!