Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw

Juicy chicken breasts stuffed with smoky cheddar cheese and fresh sage, served with a crisp Granny Smith apple slaw and finished with a maple-whisky glaze. This elegant dish combines rich, savory flavors with fresh, crisp textures.

4 servings

45 min

Published October 4, 2025

Ingredients

•½ cup coarsely grated smoked cheddar cheese
•1 tablespoon pure maple syrup
•1 tablespoon cream cheese
•2 teaspoons chopped fresh sage
•4 pieces boneless chicken breast halves
•¼ cup Scotch whisky
•2 tablespoons 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
•1½ teaspoons chopped fresh sage
•1 piece Granny Smith apple
•¼ cup red onion
•2 pieces green onions
•1 spray Nonstick vegetable oil spray

Cooking Instructions

1.
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.)
20 min
2.
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.
10 min
3.
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.
15 min

Ingredients

•½ cup coarsely grated smoked cheddar cheese

•1 tablespoon pure maple syrup

•1 tablespoon cream cheese

•2 teaspoons chopped fresh sage

•4 pieces boneless chicken breast halves

•¼ cup Scotch whisky

•2 tablespoons 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

•1½ teaspoons chopped fresh sage

•1 piece Granny Smith apple

•¼ cup red onion

•2 pieces green onions

•1 spray Nonstick vegetable oil spray

Cooking Instructions

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.)

20 min

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.

10 min

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.

15 min