Brie And Sage Stuffed Chicken Recipes

STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE

Steps:

• Preheat the oven to 375°F degrees.
• Slice a pocket into the side of the chicken breast lengthwise to create a pocket for stuffing.
• Season the inside and outside of the chicken with salt and pepper.
• Heat a skillet of medium heat, add the oil, onions and proscuitto; saute until golden, 3 to 4 minutes. Add the sage and pear, season with a pinch of salt and cook 3 to 4 minutes or until translucent.
• Remove from heat, and add the arugula. Set aside to cool a few minutes.
• Divide the stuffing and fill each breast with the pear filling and brie. Cut cooking twine and tie the chicken breast closed with 3 pieces for each.
• Heat an oven-proof skillet over medium-high heat and lightly spray with cooking spray. Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
• Set the chicken cut side up and place the skillet in the oven (if you don't have an oven-proof skillet place in a baking pan). Cover the skillet tightly with foil and cook 23 to 25 minutes, or until the chicken is cooked through.
• To serve, cut each breast in half and serve.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

BRIE AND SAGE STUFFED CHICKEN

Steps:

• 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.