Ingredients
16ozchicken breasts,2 large, boneless, skinless
kosher salt and pepper,to taste
1tspolive oil
¼cuponion,chopped
2slicesprosciutto,chopped
2sage leaves,chopped
1medium pear,peeled and diced into ½-inch pieces
2ozbrie,skin removed, divided
¼cupbaby arugula
cooking spray
cooking twine
Preparation
Preheat the oven to 375 degrees 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 prosciutto. Saute until golden for 3 to 4 minutes.
Add the sage and pear, season with a pinch of salt, and cook for 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 or baking pan in the oven. Cover the skillet tightly with foil and cook for 23 to 25 minutes, or until the chicken is cooked through.
Cut each breast in half and serve.
