River Cookin'

Smoked Mozarella and Tomato Salad
 

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

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

with

Lemon and Basil Poached Chicken Breasts

Three 10 to 12 oz. whole skinless, boneless chicken breasts
  halved and trimmed
6 c. canned chicken broth
1/3 c. fresh lemon juice
1/4 lb. fresh basil including the stems, rinsed,
  plus additional leaves for garnish
1 tsp. freshly ground pepper

 In a kettle large enough to hold the chicken breasts in one layer, combine the broth, with the lemon juice, 1/4 pound of basil, and the 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 mixture for another use, and on a work surface, holding the knife at a 45° 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

Betty Ann Hanauer, Salmon River Recipes

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