Tender poultry and apple skewers

Roasted pine nuts (or alternatively almonds or walnuts) go well with this tender chicken breast. Swiss stone pine nuts, the edible seeds from the cones of the Arolla pine, are particularly appealing as their flavour closely resembles regular pine nuts.

Ingredients for 1 serving:

• 1 chicken breast
• freshly ground salt and pepper
• fresh herbs (rosemary, thyme, sage, depending on availability)
• 1-2 tbsp oil
• a little South Tyrolean butter
• South Tyrolean apple with the skin on, cut into spheres and wedges
• 1 wooden skewer
• fresh green herbs, depending on availability
• 2-3 g runny South Tyrolean honey
• a little propolis or bee pollen
• 20 ml apple balsamic vinegar (Walcher Pomme D'Or Bio Balsam Tyrolensis is used here)
• 15 ml olive oil
• a few pomegranate seeds

8 preparation steps:

• Remove any sinew from the chicken breast.
• Season with salt, pepper, and fresh herbs.
• Gently fry the chicken on all sides in hot oil with fresh herbs.
• Thread the apple pieces onto a wooden skewer and cook them alongside the chicken breast.
• Add the butter towards the end of the cooking time to enhance the flavour.
• Lightly toast the pine nuts (or almonds, walnuts) in a dry frying pan.
• Slice the chicken breast and arrange it on a plate.
• Place the apple skewer on top and finish with a drizzle of olive oil.

Afterwards, you can add the pine nuts and honey. You can finish the dish with the apple balsamic vinegar, propolis, herbs, and pomegranate seeds. This is a lovely final touch to do right at the table.