Smoked-Cheddar-Stuffed Chicken With Green Apple Slaw |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Bon Appetit, July 2005. I usually make using boneless, skinless chicken breasts which I butterfly. Be sure to seal the chicken well before baking or gilling so as not to lose the filling. Use toothpicks or cooking twine. Use good quality ingredients to ensure maximum flavor. Scottish and New England influences. Ingredients:
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 |
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:
1. For chicken:.
2. 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.)
3. For green apple slaw:.
4. 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.
5. 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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