Recipe courtesy of Robert Irvine
Print
Cherry Tomatoes Stuffed with Chicken Apple Salad
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
8 servings of 2 appetizers each
Level:
Intermediate

Nutrition Info

Healthy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
8 servings of 2 appetizers each
Level:
Intermediate

Nutrition Info

Healthy

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

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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