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Stuffed Chicken Breast with Pears and Brie

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Ingredients:

  • 2 large boneless (skinless chicken breasts (16 oz total))
  • Kosher salt and pepper (to taste)
  • 1 teaspoon olive oil
  • ¼ cup chopped onion
  • 2 slices prosciutto (chopped)
  • 2 sage leaves (chopped)
  • 1 Harry and David Royal Riviera Pears (peeled and diced into 1/2-inch pieces)
  • 2 oz Brie (skin removed, divided)
  • ¼ cup baby arugula
  • Cooking spray
  • Cooking twine

Instructions: 

  • 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.

Notes:

What To Do Next...

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  2. Order your box of Royal Riviera® Pears today.
Author: Gina Homolka
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