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
- 4 boneless, skinless chicken breasts (not thin cut)
- Salt and pepper
- 6 ounces shredded Gruyere cheese
- 8 large fresh sage leaves
- Preheat oven to 350, and line a baking sheet with tinfoil, spray with non-stick spray.
- 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.
- Stuff 1 ounce of the cheese and 2 fresh sage leaves into each chicken breast.
- Bake the breasts for 25 minutes, or just until juices run clear or thermometer reaches 150 degrees.
- Sprinkle another half-ounce of Gruyere cheese atop each chicken breast, and continue baking another five minutes to melt cheese. Serve immediately.