Stuffed Chicken Breast with Prosciutto, Pears and Brie

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Roasted stuffed chicken breast is the perfect Fall dish filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula.

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.Stuffed Chicken Breast with Prosciutto, Pears and Brie

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.

Stuffed Chicken Breast with Prosciutto, Pears and Brie

3
Cals:233
Protein:31
Carbs:6
Fat:9
Fiber:1
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.
Course: Dinner
Cuisine: American
Total: 45 minutes mins

WW Points

Yield: 4 servings
Serving Size: 1 /2 stuffed breast

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
  • 1/4 cup baby 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.
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Nutrition

Serving: 1 /2 stuffed breast, Calories: 233 kcal, Carbohydrates: 6 g, Protein: 31 g, Fat: 9 g, Cholesterol: 97 mg, Sodium: 316 mg, Fiber: 1 g, Sugar: 4 g