Peaches and Brie Stuffed Chicken Breast

Prep and Cook

• 1
  Preheat BBQ to 425F (230C).
• 2
  In a small sauce pan over high heat, combine water and sugar.
• 3
  Bring to a boil and then simmer for 1 minute.
• 4
  To mixture add mixed spices and sliced peaches, bring to a boil and then reduce to simmer and cook for another 10 minutes.
• 5
  Allow to cool to room temperature and then purée in blender until smooth.
• 6
  Add diced peach and set aside for later use.
• 7
  Place chicken breasts on clean work surface and, using a sharp knife and focusing on one breast at a time, cut a 3-inch (7.5-cm) long slit horizontally into one side of the chicken breast to form a pocket.
• 8
  Take about 2 tbsp (30 mL) of the purée mixture and spread in the pocket of each breast.
• 9
  Then, stuff each breast with 2 basil leaves and a piece of Brie.
• 10
  In a horizontal and weaving fashion, secure each breast with one skewer, then season with salt and pepper.
• 11
  Place chicken on preheated grill and cook for 6 minutes, on each side, or until internal temperature registers to 165F (74C).
• 12
  Remove from grill and rest for 2 minutes before serving with the balance of peach purée and your favourite summer-inspired bean salad.