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Home-Grill Smoked Chicken Breast With Apple Vinaigrette

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. 1 red apple -- cored, peel left on (Macintosh or Macoun)
  2. 1 tablespoon red wine vinegar
  3. 1 teaspoon mustard seeds
  4. 1 large chicken breast -- about 3/4 pound
  5. 1 tablespoon kosher salt
  6. 2 bunches rosemary -- soaking in water
  7. 1 bunch chervil -- finely chopped to yield 2 tablespoons
  8. 2 tablespoons extra virgin olive oil
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Preheat grill or barbecue. Season chicken breast all over with kosher salt.
  2. Place wet rosemary branches under grill but over coals or element and allow to start producing thick dark smoke. Place chicken breast over-smoking branches on grill and cover with aluminum roasting pan.
  3. Cook until quite firm and cooked through (about 7 minutes on first side and then turn over and cook three more minutes).
  4. Remove and let cool. Slice apple into rounds and then into match-stick julienne. In a small mixing bowl, stir together olive oil, vinegar, mustard seeds and chervil. Add apple julienne and stir to coat. Slice cooled, smoked chicken breast on bias to make thin pieces, about 2 1/2 inches square.
  5. Place a tablespoon of apple mixture on each slice of chicken and roll up. Skewer with toothpick and pass as appetizers. Yield: 4 as appetizers or passed hors d'oeuvres

Plating

Cookware for this recipe

  • Grill or grill pan
  • Roasting tin
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Spatula
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Appetizer_5/Appetizer_5.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Appetizer_5/Appetizer_5.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.