Preparation:
Preheat grill or barbecue. Season chicken breast all over with kosher salt.
Place wet rosemary branches under grill but over coals or element and allow to start producing thick dark smoke. Place chicken breast over-smoking branches on grill and cover with aluminum roasting pan.
Cook until quite firm and cooked through (about 7 minutes on first side and then turn over and cook three more minutes).
Remove and let cool. Slice apple into rounds and then into match-stick julienne. In a small mixing bowl, stir together olive oil, vinegar, mustard seeds and chervil. Add apple julienne and stir to coat. Slice cooled, smoked chicken breast on bias to make thin pieces, about 2 1/2 inches square.
Place a tablespoon of apple mixture on each slice of chicken and roll up. Skewer with toothpick and pass as appetizers. Yield: 4 as appetizers or passed hors d'oeuvre |
