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Lemon and Basil Poached Chicken Breasts
with Smoked Mozzarella & Tomato Salad

 

 

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Lemon and Basil Poached
Chicken Breasts

Gourmet August 1986

Three 10- to 12-ounce whole skinless boneless
chicken breasts, halved and trimmed
6 cups chicken broth
1/3 cup fresh lemon juice
1/4 pound fresh basil including the stems,
rinsed, plus additional leaves for garnish
1 teaspoon freshly ground pepper
Smoked Mozzarella and Tomato Salad as an
accompaniment (recipe follows)

In a kettle large enough to hold the chicken breasts in one layer combine
the broth, lemon juice, 1/4 pound basil, and pepper and bring the liquid
to a boil. Add the chicken breasts and cook them, covered, over high
heat for 4 minutes. Remove the kettle from the heat and let the mixture
stand, uncovered, until the liquid is cooled to room temperature. Transfer
the mixture to a bowl and let it stand, covered and chilled, for at least 3
hours and up to 24 hours to allow the flavors to develop.

Remove the chicken from the broth mixture, reserving the broth for
another use, and on a work surface, holding a knife at a 45 degree angle,
slice it thin across the grain. Arrange the chicken decoratively on a platter
with the Smoked Mozzarella and Tomato Salad and garnish the dish
with the additional basil leaves. Serves 6.

Smoked Mozzarella and Tomato Salad

6 ounces smoked mozzarella,
cut into 1/2-inch dice
1 1/2 pints (about 11/2 pounds)
cherry tomatoes halved
1/4 cup packed fresh basil leaves,
shredded
2 tablespoons white-wine vinegar
1/3 cup olive oil

In a bowl combine the mozzarella, tomatoes, and basil. In a small bowl
whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and chill it, covered, for at
least 15 minutes, and up to 6 hours. Serves 6.
 

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