Ingredients
- 4 boneless, skinless chicken breasts
- 2 ripe pears (Bosc or Anjou), chopped
- 200g creamy cheese (goat cheese, cream cheese, or sharp cheddar)
- 2 tablespoons fresh herbs (thyme, rosemary, or parsley), chopped
- 1/2 cup breadcrumbs
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Pat each chicken breast dry and butterfly them to create a pocket for the stuffing.
- In a skillet, melt butter or heat olive oil over medium heat. Add chopped pears and cook until they soften slightly.
- Stir in your chosen cheese and herbs. If desired, mix in breadcrumbs. Season with salt and pepper.
- Stuff each chicken breast with the pear and cheese mixture, using toothpicks to secure.
- Place the stuffed chicken in a baking dish, brush with olive oil, and season the tops with salt and pepper.
- Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for a few minutes before slicing. Serve with roasted vegetables or a fresh salad.
Notes
Ensure not to overstuff the chicken to prevent leaking. Resting post-baking is crucial for juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free