- 6 boneless skinless chicken breasts, butterflied
- 5 ounces chilled Brie cheese
- 18 large, fresh sage leaves, divided
- 6 slices prosciutto or ham
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Heinz Tomato Ketchup
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Preheat the grill to medium-high. Cut the cheese into 6 equal portions. Top each piece of cheese with two sage leaves and wrap with a slice of ham. Place each cheese bundle on one side of a butterflied chicken breast. Fold the chicken over to enclose the filling and secure closed with toothpicks. Sprinkle evenly with salt and pepper.
- Chop the remaining sage. Stir the ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. Divide glaze in half. Brush one portion over the chicken.
- Place the chicken on the grill and reduce the temperature to medium. Grill the chicken for 6 minutes; turn and baste with the remaining sauce. Grill for an additional 10 minutes, or until an instant read thermometer inserted into the thickest portion of meat registers 165 degrees F (74 degrees C). Remove from grill, tent with foil and let rest for 5 minutes. Slice meat thickly and fan to serve.