Feed Me That logoWhere dinner gets done
previousnext


Title: Chicken Tonnato D'este
Categories: Italian Seafood Poultry
Yield: 6 Servings

4 1/4cChicken stock
6 Chicken breast halves, skinned
1/2cMayonnaise
1/4cDry white wine
4 Flat Anchovy fillets
1tbOil from anchovies
1cnWater packed tuna, (7 oz.), drained
2tbLemon juice
1/4tsOregano
  Salt and pepper to taste
1tbCapers, drained (garnish)
2tbChopped fresh parsley (garnish)
1 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, 1/2 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 1/2" 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

previousnext