Wednesday, January 26, 2011
12 cherry tomatoes
2 Poached Chicken Breast , skinned, boned and shredded
3/4 cup mayonnaise
3 teaspoons tarragon
kosher salt and pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon lemon peel
1.Wash tomatoes. Using a small grapefruit spoon or paring knife, scoop out the center of the tomato. Turn the tomatoes upside down to drain on paper towel.
2.To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. 12 to 14 minutes. They will stay moist and tender -- perfect for cold salads. Remove chicken from liquid and let cool completely.
3.Whisk together mayonnaise, tarragon, salt, pepper, lemon juice and lemon peel.
4 Shred chicken with two forks, into small pieces.
5.Fold chicken into mayonnaise mixture.
6.If tomatoes are unable to stand up, shave a small bit of the tomato off. This will help when ready to plate.
7.Equally stuff the tomatoes with the chicken salad. Plate and garnish with the chives. Chill until ready to serve.
8.Before serving pierce the stuffed tomato with a decorative skewer or long cocktail pick.