Pollo tonnata (chicken in tuna sauce)

Yield: 2 Servings

Measure Ingredient
1 tablespoon Olive il; divided use
2 \N Boneless, skinless chicken breasts (6oz ea)
1 medium Red bell pepper; thin sliced
1 cup Canned cannellini beans; drained and rinsed
2 cloves Garlic; minced
½ \N Loaf Italian bread
2 \N Anchovy fillets
¼ cup Water packed white tuna; drained
¼ cup Low-fat mayonnaise
¼ cup Nonfat plain yogurt
¼ cup Water
1 tablespoon Capers; drained and rinsed
4 \N Pitted black olives cut in half

*Preheat oven to 300 degrees F. Heat a large nonstick skillet on high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2 minutes, turn and brown the other side 2 minutes. Season with salt and pepper to taste. *Lower heat to medium high, push chicken to one side and add 2 remaining teaspoons of olive oil. Add red pepper, beans and garlic. Saute 5 minutes, tossing beans and peppers together. *Place bread in oven to warm. * While chicken cooks, rinse anchovy fillets and place in bowl of a food processor with tuna, mayonnaise, and yogurt. Process until smooth, Add water and process to blend. *To serve, spoon the beans and peppers on individual plates and place chicken on top. Pour the sauce over the chicken. Sprinkle with capers and olives on top.

per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol, 1,522mg sodium

Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa Crawford

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