Go Back Email Link

Stuffed Chicken Breast with Pears and Brie

No ratings yet


  • 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


  • 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...

  1. Did you try Gina's recipe? Please let us know in the comments. We’d love to hear from you.
  2. Order your box of Royal Riviera® Pears today.
Author: Gina Homolka
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!