Recipe - Home Grill-Smoked Chicken Breast With Apple Vinaigrette

1 lg Chicken breast ; (abt 3/4
lb)
1 tablespoon Kosher salt
2 bn Rosemary; soaking in water
1 Red apple; cored, unpeeled
(Macintosh or Macoun)
2 tablespoon Extravirgin olive oil
1 tablespoon Red wine vinegar
1 teaspoon Mustard seeds
2 tablespoon Finelychopped chervil

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 3 more minutes). Remove and let cool. Slice apple into rounds and
then into matchstick 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 1/2inches square. Place a tablespoon of apple mixture on each
slice of chicken and roll up. Skewer with toothpick and pass as appetizers.
This recipe yields 4