STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE
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.
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 /2 stuffed breast, Calories 233 kcal, Carbohydrate 6 g, Protein 31 g, Fat 9 g, Cholesterol 97 mg, Sodium 316 mg, Fiber 1 g, Sugar 4 g
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
- Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g
BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS
Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.
Provided by Geema
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
- Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
- Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
- Stir in Brie, salt and pepper.
- Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
- Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
- Remove from skillet, and keep warm.
- Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
- Cook over medium high heat for 2 minutes.
- Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
- Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.
PEAR STUFFED CHICKEN BREASTS
Make and share this Pear Stuffed Chicken Breasts recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Melt butter in a nonstick frying pan over medium heat.
- Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened.
- Add broccoli and cook, stirring for 1 minute.
- Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside.
- Drain pears, reserving juice, and chop enough fruit to make 1/2 cup.
- Stir into stuffing mixture. Makes about 2 cups of stuffing.
- Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick.
- Divide stuffing between each chicken breast and roll up tightly.
- Use toothpicks, poultry pins or kitchen string to secure rolls closed.
- In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined.
- Dredge chicken rolls in flour mixture until evenly coated.
- Heat oil in frying pan set over medium high heat.
- Add chicken and brown, turning often, for about 10 minutes until golden.
- Add white wine and water to the pan.
- Bring to a boil and reduce heat to medium.
- Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f.
- Transfer chicken to a platter and keep warm in oven.
- Whisk cornstarch into pear juice.
- Whisking, pour juice mixture into pan juices.
- Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon.
- Stir in remaining pears and cinnamon.
- Sprinkle with parsley if desired.
- Serve chicken rolls with the sauce on the side.
Nutrition Facts : Calories 672.7, Fat 25.9, SaturatedFat 7.4, Cholesterol 102.6, Sodium 832.6, Carbohydrate 65.2, Fiber 6.5, Sugar 12.7, Protein 39.4
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