Stuffed chicken breasts are low key such a great meal prep option. They’re fun, full of pizzazz and make you feel like you’re enjoying a restaurant meal! For meal prep, I like to prepare 2 different kinds so that I don’t get bored of my options. This week, I made broccoli cheddar stuffed chicken breasts and these pear and gorgonzola stuffed chicken breasts. I just layered some pear slices, chopped candied pecans, blue cheese (I used a creamy one from Trader Joe’s) and some balsamic for sweetness and tartness. I know blue cheese is an acquired taste but damn I love these!!! If you aren’t a blue cheese person, try some brie or camembert for nuttiness and creaminess.
When I meal prep stuffed chicken, I just keep it in foil and either reheat in the oven or unwrap it from the foil and reheat in the microwave. I serve it with a nice spinach salad but you can also mix and match with some meal prepped roasted veggies if you’re not a salad person like me! I’m just a sucker for some arugula or spinach in a great quality extra virgin olive oil.
Pear, Pecan & Blue Cheese Stuffed Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 1 Bartlett pear thinly sliced
- 2/3 cup blue cheese crumbled
- 1/4 cup candied or roasted pecans roughly chopped
- 2 tablespoons balsamic vinegar
- Salt for dry brining
- 2 tbsp unsalted butter melted
- Freshly ground black pepper
- Fresh thyme optional, for garnish
Directions
- Pat the chicken breasts dry and season generously with salt on both sides.
- Let the chicken rest for 15-20 minutes to dry brine as you prep the rest of your ingredients.
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut through completely.
- Place a few pear slices, about 2-3 tablespoons of blue cheese, and a sprinkle of the chopped candied or roasted pecans inside each chicken breast. Top with some balsamic vinegar or glaze.
- Close the chicken breasts and secure them with toothpicks if needed.
- Season the outside of the chicken with a pinch of salt black pepper.
- Place the chicken breasts in a baking dish, drizzle melted butter over them.
- Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Remove the chicken from the oven and let it rest for a few minutes. To store, let them rapidly cool in the freezer for 15-20 minutes, then wrap in foil and store in the fridge until ready to reheat.
- When serving, reheat until warm throughout. Slice and top with more balsamic, fresh thyme and additional pecans, and black pepper if desired.
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