Brie and Sage Stuffed Chicken
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Description
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
- 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
Directions
- 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.
- 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.
- 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.
Nutrition Facts
serving: 6 servings
calories: 303 kcal
carbohydrates: 11.1 g
protein: 31.8 g
saturated fat: 6.7 g
cholesterol: 100.9 mg
sodium: 831.6 mg
sugar: 3.2 g
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