SMOKED CHICKEN FILLET WITH TOMATO AND MOZZARELLA

SMOKED CHICKEN FILLET WITH TOMATO AND MOZZARELLA:     EUROPE
(serves  4 )

INGREDIENTS:

For the smoked chicken
4 pieces boneless chicken ( breast, skinless )
15 g chopped garlic
Salt and pepper to taste
10 ml lemon juice
200 g wood chips to smoke the chicken

For the basil- balsamic dressing
20 g fresh basil leaves
20 ml balsamic vinegar
40 ml olive oil
 40 g chopped onions
Salt and pepper to taste

For the salad
200 g sliced tomatoes
150 g mozzarella
100 g rucola ( rocket)

METHOD:

• Preheat the oven to 170c
• Marinate the chicken with garlic, lemon juice, salt and pepper for 1 hour in the refrigerator.
• Meanwhile, take an old metal container which can hold glowing charcoal and light the wood chips in it.
• Extinguish the fire as soon as the wood chips are burning well. Put it in the lowest part of the preheated oven.
• Place the marinated chicken fillets on an oven-proof tray and put in the middle of the oven. Cook ( smoke ) the chicken breast for 15-20 minutes and then remove.
• Slice the tomatoes and mozzarella into round, thin slices .Arrange themin alternating layers on theplate to making a ring. Place washed rucola in the centre.Place the chopped onions, balsamic vinegar, salt and pepper in asmall mixing bowl. Add olive oil, mixing slowly. Check and add more salt and pepper if required. Add chopped basil leaves.
• Slice the chicken breast into strips and place them on top of the rucola. Drizzle the dressing over the chicken- rucola salad, garnish with fried basil leaves, if desired, and serve.

TIPS  -A version of the common Italian Caprese salad prepared with mozzarella, tomatoes and basil. Use a tomato knife ( a small serrated kitchen knife designed to slice through tomatoes ) for an easy and prefect cut, as the serrated edge allows the knife to penetrate the tomatoes' skin quickly and with a minimum of pressure without crushing the flesh.