4 chicken breast halves boneless with skin and tenderloin attached
0.5 cup cheddar cheese smoked grated
1 tablespoon cream cheese room temperature
1.5 teaspoons sage fresh chopped
2 tablespoons brown sugar packed ()
1 large apples i use 2 granny smith apples cored halved cut into matchstick-size strips ( 2 1/2 cups)
2 spring onion chopped
1 tablespoon juice of lemon fresh
1 tablespoon maple syrup pure
1 tablespoon olive oil
0.3 cup onion paper-thin red
1 tablespoon scotch whiskey
2 tablespoons butter unsalted ()
Equipment
bowl
frying pan
baking sheet
sauce pan
knife
whisk
grill
Directions
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.)
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.
