Stuffed Chicken Breast

Allison Ballina MS RD LDN
  • 1 large boneless, skinless chicken breast (8 oz total)
  • Kosher salt and pepper, to taste
  • 1/2 teaspoon olive oil
  • 2 tbsp. chopped onion
  • 1 slices prosciutto, chopped
  • 1/2  medium pear peeled and diced into 1/2-inch pieces
  • 1 oz Brie, skin removed, divided
  • 2 tbsp baby arugula
  • Cooking spray
  • Cooking twine
  1. Preheat the oven to 375°F degrees.
  2. Make a lengthwise cut into the side of the chicken breast to create a pocket for the stuffing.
  3. Season the inside and outside of the chicken with salt and pepper.
  4. Heat a skillet on medium heat and add the oil, onions, and prosciutto.
  5. Sauté until golden, about 3 to 4 minutes.
  6. Add the pear, season with a pinch of salt, and cook 3 to 4 minutes or until translucent.
  7. Remove from heat and add the arugula. Set aside to cool a few minutes.
  8. Fill the breast with the pear filling and Brie.
  9. Using the cooking twine, tie the chicken breasts closed with 3 pieces for each. Set the chicken in a baking pan or sheet with stuffing side up.
  10. Cover the pan/sheet tightly with foil and cook 30-35 minutes, or until the chicken is cooked through to 165 degrees.
  11. Cut the breast in half and serve.

Nutrition facts per serving (recipe makes 2 servings):

230 calories

8g CHO

32g pro

8 g Fat

For more healthy eating tips, check out Case Specific Nutrition’s website here!

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.