An interesting Autumn antipasto.
- 4 hen or capon breasts
- 1 tart and crispy apple
- 1 sprig of rosemary
- balsamic vinegar
- Grana or Parmigiano cheese
- mix of different tender leaves salads and herbs
- white wine
- extra-virgin olive oil
Salt and bake the hen breasts into the oven with the rosemary.Sprinkle with a little of white wine, cover with baking paper and do not overcook.
On a nice serving tray put the salad, the thinly sliced apple and the cheese flakes. Arrange the hen breasts at room temperature and the pomegranate seeds on the salad.