brie and sage stuffed chicken

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, butterflied
• 5 ounces chilled brie cheese
• 18 large, fresh sage leaves, divided
• 6 slices prosciutto or ham
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heinz tomato ketchup
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• 1 clove garlic, minced

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 31 mins


• 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.
• 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.