Brie and Sage Stuffed Chicken

Brie and Sage Stuffed Chicken Creamy Brie cheese and salty prosciutto transform ordinary grilled chicken breasts into an indulgent, company-worthy dish. For entertaining ease, stuff the chickens up to one day in advance; reserve in the refrigerator until 30 minutes before grilling.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 16 mins

    TOTAL : 31 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat the grill to medium-high. Cut the cheese into 6 equal portions. Top each piece of cheese with two sage leaves and wrap with a slice of ham. Place each cheese bundle on one side of a butterflied chicken breast. Fold the chicken over to enclose the filling and secure closed with toothpicks. Sprinkle evenly with salt and pepper.

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  • Chop the remaining sage. Stir the ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. Divide glaze in half. Brush one portion over the chicken.

  • Place the chicken on the grill and reduce the temperature to medium. Grill the chicken for 6 minutes; turn and baste with the remaining sauce. Grill for an additional 10 minutes, or until an instant read thermometer inserted into the thickest portion of meat registers 165 degrees F (74 degrees C). Remove from grill, tent with foil and let rest for 5 minutes. Slice meat thickly and fan to serve.

Per Serving: 303 calories; protein 31.8g; carbohydrates 11.1g; fat 13.9g; cholesterol 100.9mg; sodium 831.6mg. Twist 1: For a cheese alternative, try sliced Mozzarella, Oka or Cheddar cheese instead of the Brie.