Brie and sage stuffed chicken

(10 ratings)
Brie and sage stuffed chicken
Brie and sage stuffed chicken
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Try something different with chicken. This stuffed chicken recipe has delicious brie, sage and prosciutto for the perfect dinner on any night of the week


  • 6 butterflied chicken breasts, fillets removed
  • 150g chilled Brie
  • 5 large, fresh sage leaves
  • 6 slices prosciutto or ham
  • 125ml tomato ketchup
  • 3tbsp balsamic vinegar
  • 1tbsp each maple syrup and Dijon mustard
  • 1 clove garlic, crushed

Serve with wild rice, steamed vegetables or salad for a healthy meal


  1. To make this chicken breast recipe, cut the cheese into 6 equal portions 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 with cocktail sticks.
  2. Chop the sage. Stir the tomato ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. Divide the glaze in half. Brush one portion over the chicken.
  3. Place the chicken under the grill for 6 minutes. Turn and baste with the remaining sauce. Grill for an additional 10 minutes or until the juices run clear. Remove cocktail sticks and slice meat thickly and fan to serve.

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  • 3
(10 ratings)

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The sauce is really nice, though I used English mustard instead of Dijon mustard. I might have added a bit more maple syrup that the recipe called for, but it tasted really good. I made it for 4 chicken with the same sauce measurements for 6 chicken breasts and applied it generously on one side and baked it. I forgot that cheese melts, and the brie just leaked out, and the chicken was sitting in a puddle of melted cheese. I probably should've secured the cheese better and grilled it as instructed. A bit challenging for a beginner, but it does taste good.

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