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
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.