Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20). 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 |
Directions:
1. 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.)
2. 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.
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.
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