Name: Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw
Yield: Makes 4 servings
Ingredients: 1/2 cup coarsely grated smoked cheddar cheese; 1 tablespoon plus 1/4 cup pure maple syrup; 1 tablespoon cream cheese, room temperature; 2 teaspoons chopped fresh sage; 4 boneless chicken breast halves with skin and tenderloin attached; 1/4 cup Scotch whisky; 2 tablespoons (packed) golden brown sugar; 2 tablespoons (1/4 stick) unsalted butter; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon pure maple syrup; 1 tablespoon Scotch whisky; 1 1/2 teaspoons chopped fresh sage; 1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups); 1/4 cup paper-thin slices red onion; 2 green onions, chopped; Nonstick vegetable oil spray

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Smoked-Cheddar-Stuffed Chicken with Green Apple SlawBrain Leatart

The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20).

Recipe information

Yield
Makes 4 servings

Ingredients

Chicken

1/2 cup coarsely grated smoked cheddar cheese

1 tablespoon plus 1/4 cup pure maple syrup

1 tablespoon cream cheese, room temperature

2 teaspoons chopped fresh sage

4 boneless chicken breast halves with skin and tenderloin attached

1/4 cup Scotch whisky

2 tablespoons (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter

Green Apple Slaw

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 tablespoon pure maple syrup

1 tablespoon Scotch whisky

1 1/2 teaspoons chopped fresh sage

1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)

1/4 cup paper-thin slices red onion

2 green onions, chopped

Nonstick vegetable oil spray

Preparation

For chicken:
Step 1
Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.)
For green apple slaw:
Step 2
Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally.
Step 3
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.

TagsCheddar Cheese Dairy Chicken Breast Chicken Poultry Red Onion Onion Root Vegetable Vegetable Apple Fruit Sage Herbs & Spices Main Dinner Gluten Free Nut Free Easy Grilling Bon Appétit

Recipe information

Ingredients

Chicken

Green Apple Slaw

Preparation

For chicken:

Step 1

For green apple slaw:

Step 2

Step 3

Recipe notes