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Pear and Brie Stuffed Chicken with Date-Balsamic Glaze

Pear and Brie Stuffed Chicken with Date–Balsamic Glaze

This Pear and Brie Stuffed Chicken with Date–Balsamic Glaze is a savory-sweet showstopper featuring juicy chicken breasts filled with ripe Bosc pears and creamy brie. A rich, glossy glaze made with Natural Delights® Medjool Dates adds caramel-like depth and ties every flavor together. Elegant enough for entertaining yet simple enough for a weeknight dinner, this dish delivers a perfect balance of sweet, savory, and tangy in every bite.

 

Recipe by Candice Ayar

Ingredients

  • Chicken
  • 2 chicken breasts
  • 1 Stemilt Bosc pear, thinly sliced
  • Brie cheese, sliced
  • 1-2 tbsp avocado oil (for searing)
  • Salt & pepper
  • ½ tsp thyme, dried
  • Date-Balsamic Glaze
  • 6 Natural Delights Medjool dates, pitted
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 clove garlic
  • 2 red onions, sliced
  • Salt, to taste
  • 3–7 tbsp warm water (add more as needed to thin out)

Preparation

  1. Slice a pocket into each chicken breast. Stuff with thin pear slices and brie. Season both sides with salt, pepper, and dried thyme.
  2. Blend dates, balsamic, olive oil, garlic, salt, and 3 tbsp warm water. Add more water as needed until smooth, glossy, and pourable. Divide glaze into two small bowls, one for brushing before baking and one batch for serving.
  3. Sear stuffed chicken in a hot skillet with oil for 2–3 minutes per side until golden. Transfer to a baking dish and brush with the first batch of glaze.
  4. Bake at 400°F for 15–20 minutes until cooked through. Brush with more glaze and broil 1–2 minutes to caramelize.
  5. Slice and drizzle the reserved glaze on top.
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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.