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Cherry Tomatoes Stuffed with Chicken Apple Salad Recipe

Total Time: 1 hr 20 min
Prep: 20 min
Inactive: 30 min
Cook: 30 min

Yield: 8 servings of 2 appetizers each

Level: Intermediate


2 (8-ounce) boneless, skinless chicken breasts
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 leaves rosemary, 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 the rosemary leaves.

Recipe courtesy of Robert Irvine

SHOW: Dinner: Impossible
EPISODE: Secret Service: Inauguration Impossible

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