Trim and butterfly chicken fillets. Between two pieces of plastic wrap or baking paper, pound the fillets until approximately 6mm thick. Set aside while preparing filling.
In a medium bowl combine pear, pecans and parmesan cheese. Season to taste with salt and pepper.
Lay pounded chicken breast out and place ¼ of the mixture on the fillet. Press the filling together slightly and bring the two long sides of your chicken together, one side over lapping the other until tight. Secure with a tooth pick. Then fold each end of the chicken over and secure again with tooth picks to make a secure parcel. Repeat with the remaining three pieces of chicken.
Heat a heavy based non stick pan with 1 ½Tolive oil.
Place chicken in pan and brown well on all sides.
Remove from pan and place in a lined baking tray and place in the oven to finish cooking for 15 minutes. While your chicken finishes cooking prepare the butter and sage sauce.
Core and de-stem your pear, leaving the skin on. Cut you pear in to 12 wedges.
In a clean pan, add ½T of olive oil. Once hot add pear wedges and brown either side. Remove pear from pan and set aside.
Add butter to the pan and melt. Once melted add sage leaves and lemon juice. Cook over medium heat until a white foam appears. Season with salt and pepper. Add pears back to the sauce to warm through.
Remove chicken from oven and remove tooth picks. Plate chicken parcels and spoon over sauce and plate pear wedges. Serve with favourite vegetables or salad.