Sage Stuffed Chicken Breasts

Abruzzo Bean Salad & Stuffed Chicken
Abruzzo Bean Salad & Stuffed Chicken Breast


  • 4 boneless skinless chicken breasts (halves)
  • 2 cups of cubed day old white bread
  • 2 ounces sliced ham
  • 3/4 teaspoon dried rubbed sage
  • 3 tablespoons olive oil
  • 2 tablespoons shredded Parmesan cheese
  • 2 cups dry white wine
  • Salt and pepper


  1. Using a paring knife, carefully cut a 2 inch slit in the thick side of each breast, inserting the knife to create a pocket
  2. Marinade the breasts in the wine with salt and pepper and a pinch of the sage in the refrigerator for about 1/2 hour
  3. Combine the remaining sage, ham, bread and cheese in a bowl, mix, then drizzle the oil and season with salt and pepper, and mix again
  4. Stuff the chicken
  5. 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