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1
Using the palm of your hand (or a meat mallet) on a hard surface, press down (or pound) the thick portion of each breast until they are fairly uniform in thickness (about an inch).
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2
Carefully cut a horizontal pocket in the center of each breast using a very sharp knife (I recommend a paring or boning knife).
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3
Try not to cut through the outside of the breast.
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4
Repeat the process for the remaining breasts.
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5
Cut the brie into six slices and mold them to the width of the ham slices.
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6
Roll each piece of the cheese with one slice of the ham.
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7
Hold the pocket in the breast open with a knife and slide the ham and cheese roll inside.
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8
This is the tricky part, so youll have to be inventive.
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9
Perhaps lubricating the roll with some oil would help.
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10
If its too hard to slide in, just stuff it as best you can.
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11
Repeat the process for the remaining breasts.
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12
Pin the open end of each breast closed with a toothpick.
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13
Season both sides of each breast moderately with the BBQ seasoning and let rest at room temperature for about 30 minutes.
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14
Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat, about 350 degrees .
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15
(Note: Google two zone grilling (no quotes) if you need help with the fire.)
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16
Quickly grill each side of each breast over direct heat until they are seared and have grill marks.
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17
Move the chicken to the indirect part of the grill and cook until the internal temperature reaches 160 degrees .
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18
While the chicken is cooking, make the sauce.
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19
Melt the butter in a medium sauce pan over medium heat.
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20
Add the wine, preserves, lemon juice and honey, and stir until it is well-combined.
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21
Cook at a simmer for five minutes, remove from the heat and set aside.
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22
Remove the breasts from the grill, drizzle with the sauce and let them rest for five minutes.
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23
Drizzle each breast again with the sauce, serve, and enjoy.
