Makes 20 to 24 appetizers
1 chicken breast half, boneless, skinless
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
10 to 12 small Roma (Plum) tomatoes
2 tablespoons celery, finely chopped
4 tablespoon green onion, thinly sliced
4 tablespoons mayonnaise
2 teaspoons fresh lemon juice
Kosher salt, to taste
1/8 teaspoon freshly ground black pepper
Zest from one lemon
1/2 cup arugula leaves sliced 1/4-inch
2 tablespoons almonds, chopped and toasted
Season chicken with salt, pepper and Liquid Smoke; sauté in a small skillet with butter over medium heat until
juices run clear. Cool, dice finely and combine in a small bowl with
chopped celery, thinly sliced green onion, mayonnaise, lemon juice, salt and
pepper. Add lemon zest, sliced arugula and almonds reserving 1
tablespoon of each for garnish.
Using a sharp knife make jagged 1/2-inch cuts lengthwise around the center of each Roma
tomato; carefully twist open the halves, scoop out centers with a melon baller making a shell leaving 1/4-inch
walls. Cut and discard a thin slice from bottom of each tomato half to sit level on a plate. Season shells with salt,
place upside down on paper towels to drain for 30 minutes.
Spoon chicken mixture into tomato shells, top with reserved lemon zest, arugula
and almonds. Arrange on a platter and serve as a salad
or
appetizer.
Wine
recommendation: Pinot Gris
