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. Normally I would bake these in the oven in a casserole dish with wine floating around the chicken and layered with cheese, ham and sage. But on the grill, that would be a big mess, so we marinade and take the cheese, ham and sage inside the chicken.
Ham and Sage Stuffed Chicken Breast
- 4 boneless skinless chicken breasts halves
- 2 cups 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.