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Maggie Beer

Mustard Pear Stuffed Chicken Breast

Step 1: Preheat a fan forced oven to 200C.

Step 2: Place the mustard pears, butter and parsley into a mixing bowl and combine well.

Step 3: To stuff the breast, gently place your finger between the skin and the flesh to create a pocket, divide the pear mixture in half, then using your fingers or a teaspoon, stuff the mixture under the skin. Repeat with the second breast, then season well with a good pinch of salt.

Step 4: Place a medium non-stick pan over a high heat, pour in the olive oil, then place the breast, skin side down, into the pan and fry for 5 minutes or until golden brown.

Step 5: Transfer to a baking tray and place into the preheated oven to bake for 15 minutes. Remove from oven and allow to rest for 8 minutes, then carve into large slices and serve with garden greens or bitter salad leaves.


  1. 1/4 cup unsalted butter
  2. 2 tbspn flat leaf parsley chopped
  3. To season sea salt
  4. 60ml 3 tbspn Extra Virgin Olive Oil for frying

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