Recipe courtesy of Robert Irvine

Cherry Tomatoes Stuffed with Chicken Apple Salad

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 8 servings of 2 appetizers each
  • Nutrition Info
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Ingredients

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

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

Directions

  1. 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.

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