Best Smoked Cheddar Stuffed Chicken With Green Apple Slaw Recipes

Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw image

Provided by Ted Reader

Yield Makes 4 servings

Number Of Ingredients 19

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

Steps:

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.

Chicken Breasts Stuffed With Apples & Cheddar image

Provided by HeatherFeather

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves (pounded to a 1/4-inch thickness with a mallet)
1/2 cup cooking apple (Golden Delicious or Granny Smith recommended)
2 tablespoons sharp cheddar cheese
1 tablespoon fine dry breadcrumb
1 tablespoon unsalted butter
1/4 cup dry white wine or 1/4 cup apple cider
water, as needed
1 1/2 teaspoons cornstarch
fresh parsley, chopped, garnish
salt, to taste
pepper, to taste

Steps:

If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
Combine apple chunks,cheese, and bread crumbs in a small bowl.
Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
Roll up chicken into a bundle, using toothpicks to secure if needed.
Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
Once browned, add wine and 1/4 cup of water.
Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
Remove cooked chicken from the pan using a slotted spoon and set on two plates.
Remove toothpicks.
Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
Ladle over chicken and sprinkle parsley over tops as a garnish.