Ham and Sage Stuffed Chicken Breast

Stuffed Chicken Breast
Stuffed Chicken Breast

Ham and Sage Stuffed Chicken Breast

August 30, 2010

5.0 1

Stuffing a chicken breast almost always makes a boring boneless skinless more interesting (I say almost.  I'll leave the story of the anchovy olive stuffed chicken breast disaster for another time).  In this recipe we stuff with ham, sage and some Parmesan cheese.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 4 Chicken Breasts


4 boneless skinless chicken breasts (halves)

2 cups of cubed day old white bread

2 ounces sliced ham

3/4 teaspoon dried rubbed sage

3 tablespoons olive oil

2 tablespoons shredded Parmesan cheese

2 cups dry white wine

Salt and pepper


Using a paring knife, carefully cut a 2 inch slit in the thick side of each breast, inserting the knife to create a pocket.  Be careful not to cut through to the other side or enlarge the whole more than the 2 inch slit.

Marinade the breasts in the wine with salt and pepper and a pinch of the sage.  Marinade in the refrigerator for about 1/2 hour.

Combine the remaining sage, ham, bread and cheese in a bowl.  Mix, then drizzle the oil over the mixture.  Season with the salt and pepper and mix again.

Stuff the chicken.  I love Alton Brown's solution to use a large plunger/injector with the end cut off to stuff chicken breasts.  This works great.

Oil, salt and pepper the outside of the chicken.  Grill on direct high heat for about 5 to 6 minutes per side until the breast reaches about 160º.

Sliced Stuffed Chicken Breast

Let the chicken rest for a few minutes, then dig in.


1 Review


July 27, 2015

One of my favorites!

All fields and a star-rating are required to submit a review.