Description
Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It’s delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.
Yield: 4servings | Serving Size: 1/2 stuffed breast
Ingredients
2large boneless, skinless chicken breasts (16 oz total)
Kosher salt and pepper, to taste
1teaspoonolive oil
1/4cupchopped onion
2slicesprosciutto, chopped
2sage leaves, chopped
1medium pear, peeled and diced into 1/2-inch pieces
2ozBrie, skin removed, divided
1/4cupbaby arugula
cooking spray
cooking twine
Instructions
- 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, and add the arugula. 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.
Last Step:
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Nutrition
Serving: 1/2 stuffed breast, Calories: 233kcal, Carbohydrates: 6g, Protein: 31g, Fat: 9g, Cholesterol: 97mg, Sodium: 316mg, Fiber: 1g, Sugar: 4g
