Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw
['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', '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']
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.
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