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Brie and Sage Stuffed Chicken Recipe

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Brie and Sage Stuffed Chicken Recipe




    Ingredients :

  • 6 boneless skinless chicken breasts, butterflied
  • 5 ounces chilled Brie cheese
  • 18 large, fresh sage leaves, divided
  • 6 slices prosciutto or ham
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Heinz Tomato Ketchup
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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