Smoked Cheddar Stuffed Chicken
(from Ingenia’s recipe box)
I used old cheddar cheese because i couldn’t find any smoked – smoked gouda was also recommended.
Also, try using toothpicks or small bamboo skewers to keep the chicken closed around the stuffing otherwise the cheese has a tendancy to leak out.
Source: Bon Appétit, July 2005 - Ted Reader
Prep time: 60 minutes
Cook time: 12 minutes
Serves 4 people
Categories: entree
Ingredients
- 4 boneless chicken breast, with skin and tenderloin attached
- 2 tbsp brown sugar, packed
- 2 tsp fresh sage, chopped
- 1/2 cup smoked cheddar cheese, coarsely grated
- 1 tbsp cream cheese
- 1 tbsp maple syrup
- 1/4 cup maple syrup
- 1/4 cup scotch whiskey
- 2 tbsp unsalted butter (1/4 stick)
Directions
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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.
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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.)
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Heat barbecue to medium-high. 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.