Best 3 Brie And Sage Stuffed Chicken Recipes

Indulge in a culinary delight with our Brie and Sage Stuffed Chicken recipe, a symphony of flavors that will tantalize your taste buds. This dish features succulent chicken breasts carefully stuffed with a delectable combination of creamy Brie cheese, aromatic sage, and savory spices, then baked to perfection. Accompanying it are two equally enticing recipes: a creamy sun-dried tomato sauce, bursting with tangy and sweet flavors, and a refreshing spinach salad with walnuts and balsamic vinaigrette, adding a touch of vibrant greenery to your meal. Prepare to embark on a flavor journey with this trio of recipes, perfect for special occasions or a delightful weeknight dinner.

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STUFFED CHICKEN BREAST WITH PROSCIUTTO, PEARS AND BRIE

Stuffed Chicken Breast with Prosciutto, Pears and Brie image

Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It's delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.

Provided by Gina

Categories Dinner

Time 45m

Number Of Ingredients 11

Ingredients

2 large boneless (skinless chicken breasts (16 oz total))
Kosher salt and pepper (to taste)
1 teaspoon olive oil
1/4 cup chopped onion
2 slices prosciutto (chopped)
2 sage leaves (chopped)
1 medium pear (peeled and diced into 1/2-inch pieces)
2 oz Brie (skin removed, divided)
1/4 cup baby arugula
cooking spray
cooking twine

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.

Nutrition Facts : ServingSize 1 /2 stuffed breast, Calories 233 kcal, Carbohydrate 6 g, Protein 31 g, Fat 9 g, Cholesterol 97 mg, Sodium 316 mg, Fiber 1 g, Sugar 4 g

BRIE AND SAGE STUFFED CHICKEN

Brie and Sage Stuffed Chicken image

Creamy Brie cheese and salty prosciutto transform ordinary grilled chicken breasts into an indulgent, company-worthy dish. For entertaining ease, stuff the chickens up to one day in advance; reserve in the refrigerator until 30 minutes before grilling.

Provided by Heinz

Categories Heinzitup.com

Time 31m

Yield 6

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breasts, butterflied
5 ounces chilled Brie cheese
18 large, fresh sage leaves, divided
6 slices prosciutto or ham
¼ teaspoon salt
¼ teaspoon pepper
½ cup Heinz Tomato Ketchup
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced

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.

Nutrition Facts : Calories 303 calories, Carbohydrate 11.1 g, Cholesterol 100.9 mg, Fat 13.9 g, Protein 31.8 g, SaturatedFat 6.7 g, Sodium 831.6 mg, Sugar 3.2 g

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Brie and Caramelized Onion Stuffed Chicken Breasts image

Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.

Provided by Geema

Categories Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil, divided
1 1/2 cups sweet onions, sliced
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
3 ounces brie cheese, rind removed, cut into small pieces
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons onions, minced
3/4 teaspoon dried sage
2 garlic cloves, minced
10 ounces low sodium chicken broth

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.

Tips:

To ensure even cooking, pound the chicken breasts to an even thickness.
For a crispy crust, coat the chicken in flour before searing.
Use a combination of butter and olive oil to sear the chicken, as this will prevent the butter from burning.
Do not overcrowd the pan when searing the chicken, as this will cause the chicken to steam instead of sear.
Stuff the chicken breasts with the brie and sage mixture just before baking, as this will prevent the brie from melting out.
Bake the chicken breasts until they are cooked through, but not overcooked, as this will make them dry.
Serve the chicken breasts immediately, garnished with fresh sage and a drizzle of sauce.

Conclusion:

Brie and sage stuffed chicken is a delicious and elegant dish that is perfect for a special occasion. The combination of creamy brie, savory sage, and tender chicken is sure to please everyone at the table. This dish is also relatively easy to make, so it is perfect for busy weeknights. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.