Brie and Sage Stuffed Chicken

from ButterYum
makes 6 servings


6 boneless chicken breasts
5 ounces cold Brie cheese
12 fresh sage leaves
6 slices prosciutto
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup ketchup
3 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced (or 1/2 teaspoon garlic powder) 

  1. Preheat oven to 375F and line a half sheet pan with foil.
  2. Cut a horizontal pocket into each chicken breast. 
  3. Divide Brie into 6 even portions.
  4. Top each piece of Brie with two sage leaves and wrap with prosciutto.
  5. Carefully place Brie package into chicken breast pocket, secure pocket with a toothpick if necessary.
  6. Sprinkle kosher salt and pepper evenly over chicken breasts.
  7. In a bowl, make a glaze by whisking together ketchup, balsamic, maple syrup, mustard, and garlic.
  8. Arrange stuffed chicken breasts on prepared sheet pan and brush with half of the prepared glaze. 
  9. Bake in the center of the oven for 15 minutes, then brush with remaining glaze and bake for another 15-20 minutes or until an internal temperature of 160F is reached.
  10. If you like the glaze to be browned more, place chicken under broiler for a couple of minutes, watching it carefully to prevent burning.
  11. Remove from oven and rest for 5 minutes before serving.