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Stuffed Chicken Breast with Prosciutto, Pears and Brie

skinnytaste.com
serves 4
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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
  • cooking spray
  • cooking twine
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Picture
Preparation
  • 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. 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.

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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