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Sunday, July 31, 2016

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.

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