Gruyere and Sage-Stuffed Chicken Breasts

I love the herb sage. I love the woodsy flavor. I love that it pairs so well with a variety of foods. It's one of the "oldest" herbs in terms of use in medicine and cooking. It has been used to treat, among other things, throat infections, mouth ulcers, stomach upset, and excessive sweating — but nursing mothers beware: consuming large amounts of sage can also dry up breastmilk. 

When I was making my meal plan a week or so ago, I knew I needed to use some of the fresh sage in my refrigerator before it went bad. I came across a delicious-sounding dish, Chicken with Gruyere and Sage, on the I Was Born to Cook blog. The Mister had just bought a family-sized package of chicken breasts (big fat ones at that), so I decided to use that recipe as inspiration, and served my stuffed chicken breasts over chopped kale. 

Gruyere and Sage-Stuffed Chicken Breasts
Inspired by I Was Born to Cook
Serves 4

Ingredients

• 4 boneless, skinless chicken breasts (not thin cut)
• Salt and pepper
• 6 ounces shredded Gruyere cheese
• 8 large fresh sage leaves

Directions

1. Preheat oven to 350, and line a baking sheet with tinfoil, spray with non-stick spray. 
2. Season chicken to taste with salt and pepper. Using a paring knife, cut a horizontal slit into the side of each breast, but not clear through to the other side, creating a pocket. 
3. Stuff 1 ounce of the cheese and 2 fresh sage leaves into each chicken breast. 
4. Bake the breasts for 25 minutes, or just until juices run clear or thermometer reaches 150 degrees. 
5. Sprinkle another half-ounce of Gruyere cheese atop each chicken breast, and continue baking another five minutes to melt cheese. Serve immediately.