PEAR-STUFFED CHICKEN CORDON BLEU
Make a delicious twist on stuffed chicken cordon bleu with a pear-stuffed variation on this classic. Try our Pear-Stuffed Chicken Cordon Bleu from My Food and Family along ORE-IDA mashed russet potatoes and steamed green beans for dinner.
Provided by My Food and Family
Categories Festive 2019
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Use sharp knife to make lengthwise cut in thickest side of each chicken breast, being careful to not cut through to opposite side.
- Fold cheese slices in half; place in pockets in chicken along with half the pear slices.
- Place remaining pear slices evenly on bottom of 8-inch square baking dish sprayed with cooking spray; top with chicken and gravy.
- Bake 25 to 30 min. or until chicken is done (165°F).
- Sprinkle with sage.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
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
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
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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