Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw

Ingredients for Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw

• 60g coarsely grated smoked cheddar cheese

• 1 tablespoon plus 60ml pure maple syrup

• 1 tablespoon cream cheese, room temperature

• 2 cucharaditas de salvia fresca picada

• 4 boneless chicken breast halves with skin and tenderloin attached

• 60ml Scotch whisky

• 2 cucharadas (compactadas) de azúcar moreno dorado

• 2 cucharadas (1/4 de barra) de mantequilla sin sal

• 1 cucharada de aceite de oliva

• 1 cucharada de jugo de limón fresco

• 1 cucharada de jarabe de arce puro

• 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 400g )

• 40g paper-thin slices red onion

• 2 cebolletas, picadas

• Aerosol de aceite vegetal antiadherente

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 60ml 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 spring 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.

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