Latest recipes

Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw

Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw



  • 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
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) unsalted butter

Green Apple Slaw

  • 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
  • Nonstick vegetable oil spray

Recipe Preparation

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. DO AHEAD 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.

Reviews Section