Chicken tonnato d'este

Yield: 6 servings

Measure Ingredient
4¼ cup Chicken stock
6 \N Chicken breast halves, skinned
½ cup Mayonnaise
¼ cup Dry white wine
4 \N Flat Anchovy fillets
1 tablespoon Oil from anchovies
1 can Water packed tuna, (7 oz.), drained
2 tablespoons Lemon juice
¼ teaspoon Oregano
\N \N Salt and pepper to taste
1 tablespoon Capers, drained (garnish)
2 tablespoons Chopped fresh parsley (garnish)
1 \N Lemon, sliced (garnish)

Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To, Jim

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock.

For tonnato sauce, in blender or processor, combine mayonnaise, wine, ½ cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper.

Remove bones from chicken breasts and cut meat into ½" thick slices.

Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices. Serve cold or at room temperature. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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