Chicken Tramezzini with Lemon Butter

• 份量: Makes 4 tramezzini.

食材

2 small chicken breasts, preferably free-range

½ cup water

3 sprigs rosemary

2 garlic cloves, peeled and sliced

Salt

3 tablespoons unsalted butter, softened at room temperature

Zest of ½/ lemon, preferably organic

1 tablespoon lemon juice

8 slices white bread (pane in cassetta), made from unbleached flour

1 tablespoon lightly toasted pine nuts

1 tablespoon plumped currants

4 large tender radicchio leaves, cut into strips

步驟

Place the chicken breasts, skin side up, in a sauté pan just large enough to contain them. Add water, rosemary, garlic, and salt to taste. Cover and cook over medium heat for about 15 minutes, or until the chicken is just firm to the touch. Let cool in its juices. Meanwhile, in a small bowl combine the butter, lemon zest, lemon juice, and salt to taste. Mix with a fork until well blended. Set aside until needed When the chicken is cool, lift out of the pan. Remove skin, bones, and any fat or cartilage. Divide meat into large fillets. Cut fillets crosswise into diagonal slices about ¼ inch thick. Lightly butter all 8 slices of bread. Trim the crusts. Sprinkle 4 slices of bread with pine nuts and currants. Arrange chicken slices on top. Sprinkle strips of radicchio over the chicken. Cover with the remaining bread slices and press down gently on each tramezzine with the palm of your hand so it holds together.