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.