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
- 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.
Serving: 4g