Grilled Stuffed Chicken Breasts

Perfectly grilled chicken breasts are stuffed with Brie, sage and caramelized onions and topped with a bacon, shallot sauce! Seriously good!

Serves 2

  • 1 small onion, sliced
  • 1 Tbs of olive oil plus a little more for rubbing on the chicken
  • 1 clove of garlic, minced
  • 1/4 cup of of dry white wine
  • 3-4 slices of Brie, cut into small pieces
  • 4-5 sage leaves, chopped
  • dash of salt
  • a few grinds of fresh black pepper
  • 2 boneless, skinless chicken breasts
  • 1 piece of bacon, cut into small pieces
  • 1 shallot, chopped
  • 1/2 cup of chicken broth
  • salt & pepper to taste


Start by caramelizing the onion, add 1 Tbs of oil to a heavy skillet and saute the onions for about 15 minutes.Add in the garlic and saute 1 more minute. Add in the wine and let simmer until the wine is cooked off, about 10 minutes. Remove from the heat and place in a bowl, then add in the brie, sage and salt & pepper, stir well to combine.Make a horizontal slit in the chicken breasts and spoon in the brie mixture. Tie with kitchen twine in three places, sprinkle with salt & pepper.
Prepare the grill, oil the grates and rub the chicken with a little oil. Over direct heat, cook the chicken about 4 minutes on each side.
Move them to indirect heat and continue to cook another 10 -12 minutes.For the sauce, saute the bacon and shallots until the bacon is crispy, sprinkle in the flour, stir, then add in the chicken broth a little at a timeĀ stirring constantly until you have a nice creamy sauce. Season to taste with salt and pepper. Remove the twine from the chicken breast, plate them and spoon the sauce over the top! Delicious!



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