Brie and sage stuffed chicken

Cut the cheese into 6 equal portions 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 with cocktail sticks.

Chop the sage. Stir the tomato ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. Divide the glaze in half. Brush one portion over the chicken.

Place the chicken under the grill for 6 minutes. Turn and baste with the remaining sauce. Grill for an additional 10 minutes or until the juices run clear. Remove cocktail sticks and slice meat thickly and fan to serve.