Stuffed Chicken Breast

Allison Ballina MS RD LDN

Ingredients

• 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

Directions:

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 calories8g CHO32g pro8 g FatFor more healthy eating tips, check out Case Specific Nutrition’s website here!