Second Place, Entrees Category

2002 Ohio State Fair
Amy Kent
Mt. Vernon, Ohio

6 Servings

6 8-oz. chicken breasts, with slit cut in thick side for stuffing
1 lb. ground chicken
½ tsp. crushed red pepper
¼ c. brown sugar
½ oz. fresh sage chopped
¼ c. honey
¼ c. maple syrup
½ c. breadcrumbs
1 tsp. salt
½ tsp. cracked pepper
1 c. Harpersfield Vineyard Chardonnay
2 tbsp. minced garlic
2 tbsp. chopped shallots
2 C cream
4 oz. Brie with rind cut off
1 tbsp. Dijon mustard
salt & pepper


1. Mix ground chicken, crushed red pepper, brown sugar, sage, honey and maple syrup, breadcrumbs, salt and pepper and combine well. Place in refrigerator for 15 minutes to set up.

2. Pre heat oven to 350°.

3. To make sauce place wine, shallots and garlic in a skillet and cook until reduced by half. Add cream and simmer for 10 minutes more. Add Brie and mustard, salt and pepper and mix until smooth. Keep warm.

4. Place stuffing in a large pastry bag with a wide tip. Pipe about 2/3 oz. of stuffing into each chicken breast. In a large saute pan heat olive oil. Dust chicken with flour and place in hot skillet.

5. Brown on all sides. Place browned chicken breasts in shallow baking dish and finish cooking in oven about 10 minutes.

6. Ladle sauce on to a plate. Slice chicken into 5 to 6 slices and arrange on sauce. Ladle small amount of sauces over chicken and garnish with chopped parsley.