| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Molto02 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast -, abt 3/4 |
|
|
lb |
| 1 |
T |
Kosher salt |
| 2 |
|
Rosemary, soaking in water |
| 1 |
|
Red apple, cored unpeeled |
|
|
Macintosh or Macoun |
| 2 |
T |
Extra-virgin olive oil |
| 1 |
T |
Red wine vinegar |
| 1 |
t |
Mustard seeds |
| 2 |
T |
Finely-chopped chervil |
INSTRUCTIONS
Preheat grill or barbecue. Season chicken breast all over with kosher
salt. 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. Cook until quite firm and cooked through (about 7 minutes on
first side and then turn over and cook 3 more minutes). 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.
Place a tablespoon of apple mixture on each slice of chicken and roll
up. Skewer with toothpick and pass as appetizers. This recipe yields 4
servings as appetizers or passed hors d'oeuvres. Recipe Source: MOLTO
MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5664
broadcast 03-18-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-18-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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