Chicken Tonnato (serves 4)

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Chicken Tonnato (serves 4)

‘Tonnato’ means tuna sauce and it goes really well with chicken. In Italy Vitello (veal) Tonnato is a classic summer dish though it is rarely seen on menus here in the US. Guests find the flavor a wonderful surprise. I serve it on a bed of crunchy lettuce with cucumber around the edge and capers sprinkled over the top of the tonnato sauce.

2 chicken breasts (approx. 1 pound)

1 x 5 oz can tuna – drained

1/4 cup mayonnaise

1/4 cup chicken broth

2 anchovies

Juice of half a lemon

2 tbsp. capers plus some more for scattering over dish before serving

Lettuce – preferably crunchy kind, thinly sliced

English cucumber – thinly sliced

 

Poach chicken breasts seasoned with salt and freshly ground black pepper in aluminum foil and pour over 1 tbsp. olive oil and the juice of half a lemon and cook in oven at 350 degrees for 45 minutes.

Place tuna, mayonnaise, chicken broth, anchovies, lemon juice and capers in food processor and process until smooth – add more broth if necessary. Season with freshly ground black pepper.

Place lettuce in bottom of a serving dish, top with chicken slices, drizzle sauce over and sprinkle with capers.

Arrange cucumber slices around the edge of the serving dish.

 

 

 

 

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