The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.
shared at the event by Ruby
recipe courtesy of Robert Irvine
2 (8-ounce) boneless, skinless chicken breasts
Water
16 cherry tomatoes
2 Granny Smith apples
1 teaspoon lemon juice, to keep apples from turning brown
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
3 tablespoons mayonnaise
2 teaspoons chopped fresh parsley leaves
16 very small sprigs parsley, for garnish
Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.
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