Stuffed Chicken Breast with Prosciutto, Pears and Brie

Roasted stuffed chicken breast is a classic fall-ready entrée that balances savory and sweet: thinly sliced prosciutto, sautéed pears and sage, creamy brie and peppery arugula tucked into a tender chicken breast. This elegant, naturally gluten-free and low-carb dish works beautifully with a simple green salad or roasted autumn vegetables like butternut squash and Brussels sprouts.

Overview

This recipe yields an impressive weeknight or dinner-party main course without complicated techniques. The filling is lightly sautéed so the pears soften but keep some texture, while the brie melts inside for a rich finish. Searing the breasts before finishing them in the oven gives a golden exterior and locks in juices. The method is straightforward and adaptable—substitute similar soft cheese, swap prosciutto for pancetta, or use apples instead of pears if preferred.

Recipe Details

• Yield: 4 servings (each serving = 1/2 stuffed breast)
• Total time: about 45 minutes
• Calories per serving: 233 kcal
• Diet notes: Naturally gluten-free and low-carb

Ingredients

• 2 large boneless, skinless chicken breasts (about 16 oz total)
• Kosher salt and black pepper, to taste
• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 2 slices prosciutto, chopped
• 2 fresh sage leaves, chopped
• 1 medium pear, peeled and diced into 1/2-inch pieces
• 2 oz Brie, rind removed and divided
• 1/4 cup baby arugula
• Cooking spray (or a little extra oil for searing)
• Cooking twine

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, slice a pocket into the side of each chicken breast lengthwise, creating a cavity for the filling. Season the inside and outside with kosher salt and black pepper.
3. Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion and prosciutto until the onion is soft and the prosciutto begins to brown, about 3–4 minutes.
4. Add the chopped sage and diced pear, season lightly with salt, and continue to cook 3–4 minutes more until the pear is just starting to soften and becomes translucent. Remove from heat and stir in the arugula; allow the mixture to cool for a few minutes so it is easy to handle.
5. Divide the filling evenly between the two chicken breasts. Add half of the Brie inside each pocket and press gently so the stuffing sits compactly. Secure each breast with three pieces of cooking twine to keep the filling enclosed.
6. Heat an oven-proof skillet over medium-high heat and lightly coat with cooking spray or oil. Carefully sear the chicken on all outside sides—avoid searing directly over the pocket—until golden brown.
7. Place the skillet (or transfer the chicken to a baking pan if your skillet isn’t oven-proof) cut-side up in the preheated oven. Cover tightly with foil and bake 23–25 minutes, until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C).
8. Remove from the oven, let rest a few minutes, then cut each breast in half and serve immediately.

Tips and Variations

– For easier assembly, chill the filling briefly so it’s less likely to spill when stuffing the breasts.

– Substitute apple for pear for a slightly tart-sweet contrast.

– If Brie is unavailable, use Camembert or a soft goat cheese for a different flavor profile.

– To crisp the prosciutto further, place a prosciutto slice on top of the stuffed breast before baking.

Serving Suggestions

Serve with a crisp green salad dressed lightly with lemon vinaigrette, or pair with roasted fall vegetables such as butternut squash or Brussels sprouts to round out the plate. A drizzle of pan juices or a simple pan sauce made with a splash of white wine and butter complements the cheese and fruit filling.

Storage and Reheating

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through, or microwave in short bursts to avoid overcooking.

Nutrition (per serving)

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.