Easy Entertaining Meal

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

Good to know: If you are stretched for time, eliminate the saucepan step and skip to the peach puree step.