Smoked-Cheddar-Stuffed Chicken With Green Apple Slaw
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Chicken
- 1⁄2 cup coarsely grated smoked cheddar cheese
- 1 tablespoon 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 pure maple syrup
- 1⁄4 cup Scotch whisky
- 2 tablespoons packed golden brown sugar
- 2 tablespoons 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 large granny smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)
- 1⁄4 cup sliced red onion, paper-thin slices
- 2 green onions, chopped
- nonstick vegetable oil cooking spray
directions
-
For chicken:
- 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:
- 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.
- 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.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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