|
|
Instructions |
|
|
|
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 Browns solution to use a large plunger 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.
|
|
|
|
Originally Submitted
12/27/2010
|
