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Stuffed Chicken Breast
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5 from 1 vote

Ham and Sage Stuffed Chicken Breast

Ham, cheese, and sage stuffed into a chicken breast and grilled. The flavors take a bland, boring chicken breast to a new, exciting level.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 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

Instructions

  • 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

    Nutrition

    Serving: 4g