Stuffed Chicken Breast with Prosciutto, Pears and Brie

skinnytaste.com
serves 4
​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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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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