Achieving the perfect balance of sweet and savory can create a complementary flavor combination that allows both elements to shine. This recipe, created by Gina Homolka of Skinnytaste exclusively for Harry & David, does just that by adding one of our juicy Royal Riviera® Pears to stuffed chicken. The delicious result is a hearty dish that also includes rich Brie cheese with a touch of peppery arugula and sage.
Stuffed Chicken Breast with Pears and Brie
- 2 large boneless skinless chicken breasts ( (16 oz total))
- salt and pepper (to taste)
- 1 teaspoon Olive oil
- ¼ cup onion (chopped )
- 2 slices prosciutto (chopped)
- 2 sage leaves (chopped)
- 1 Harry & David® Royal Riviera® Pears (peeled and diced into 1/2-inch pieces)
- 2 oz Brie (skin removed, divided)
- ¼ cup baby arugula
- Nonstick cooking spray
- Butchers twine
- Preheat the oven to 375°F degrees.
- Make a lengthwise cut into the side of the chicken breast to create a pocket for the stuffing.
- Season the inside and outside of the chicken with salt and pepper.
- Heat a skillet on medium heat and add the oil, onions, and prosciutto.
- Sauté until golden, about 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.
- Using the cooking twine, tie the chicken breasts closed with 3 pieces for each.
- Heat an oven-proof skillet over medium-high heat and lightly coat with cooking spray.
- Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
- Set the chicken in the skillet 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.
- Cut each breast in half and serve.
What To Do Next…
- Did you try Gina’s recipe? Please let us know in the comments. We’d love to hear from you.
- Order your box of Royal Riviera® Pears today.
Can I prepare this recipe a day ahead up to the point that it goes in the oven, refrigerate, and then bake it off when my guest arrive?
Loved this recipe! Made it for the family for dinner and it was a HUGE hit. Definitely used more than 2 slices of prosciutto though as it added a ton of flavor. I also think it’s a good idea to flatten the chicken out a bit before stuffing as it was a bit too thick for our taste, plus everything was kind of falling out of the chicken since I made a ton of stuffing. Overall I loved it and would definitely make again!
We had this tonight for dinner. It wasn’t terrible complicated to make, though maybe more involved then I usually do. It turned out amazing. I had a bit of stuffing that did not fit, so I kept it to the side in the skillet as I cooked the chicken. Then after baking I topped the chicken with the remaining stuffing and what was left of the brie, recovered with the foil and let it sit as I made the massaged kale salad that I served with it. Oh my god!! My boyfriend and I cleaned our plates. delicious.
I made this tonight and it was delicious! As I’m from the Netherlands, we haven’t got Royal Riviera Pears, but we have other delicious pears I used for this recipe.
Although I never had brie before, I decided to use it anyways and I liked it!
A recipe that goes into my cookbook!!
I make my dinners the night before due to work schedule, would this reheat well and/or can I stuff the chicken the night before and have my husband throw it in the oven when he gets home the next day?
I love your recipes by the way!
I just made this last night for me and my boyfriend. I had some frustrations with my grocery store so I ended up using two thin chicken breasts to sandwich the filling then tie together. It still turned out great. I also ended up missing the arugula and substituted poultry seasoning for sage. Super juicy and the pears add a nice crunch. I was surprised at how little I tasted the Brie though for as much as I used. I’m guessing it gets soaked into the chicken? I can’t wait to make this for a dinner party in the future.
Oh wow! Just made this for lunch for a girlfriend and I and it was to die for! So amazing! My husband will be in heaven when he has it for dinner tonight! This one is a keeper! I bet you could stuff a pork tenderloin with this stuffing! Thanks Gina!
I made this last night and it was delicious. The only thing I did differently was to cut the chicken breasts open and pound them flat – just to be sble to incorporate all the stuffing.
This recipe sounds wonderful! Although I love the Royal Riviera Pears, I don’t have any on hand and would love to make this recipe this weekend. What other, more readily-available pear, would you suggest as a substitution?
Can’t wait to try it! Thank you!
Any pears would be great.
I made this for my family. We LOVED it!
My husband LOVED it! What a great recipe!
This was really good. Made it with roasted butternut squash. Next time I’d add a little less salt. I forgot how salty procuttio can be. But overall it turned out well for being my first time making it! I will definetly be making this again! Two thumbs up!!!!!
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Wow this looks good, do you think I could cook this in the crock pot instead of the oven ? My oven is down but I really wanna try this !
Never thought of doing it in the slow cooker, but yes I bet you could!
Yum! Sounds delicious! Question. I cook for -one- (that being just myself), if I were to make this recipe as noted for 4 servings… How long and how, would you suggest potentially keeping the other 3 servings? Thank you!
– LOVE- your cookbook by the way! (I preordered it through Amazon.com immediately when I heard about it), I am a fan!
You could easily make half and save the other half for the next day.
that looks so good! I think i’d use apples instead of pears though, because i’m just not a fan of pears!
Oh my gosh this sounds decadent. Mmmm brie, prosciutto, chicken, and pears!!!!! I think I’ll be pushing for this dish once a week. Thanks Gina!
What cheese would you suggest as a substitute for the brie, which I really don’t like?
Havarti or mozzarella would work great!
This looks delish. Would it be possible to use cut up asparagus, instead of arugula? If so raw or cooked? Thanks
Sure, I would add it raw.
What else can I use to keep this together? Don’t have cooking twine! Toothpicks?
I ended up using toothpicks and it turned out great.
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If I don’t care for Brie, what cheese is a good substitute?
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