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Title: CHICKEN TONNATO D'ESTE
Categories: Italian, Poultry, Seafood
Yield: 6 servings
4 1/4 c Chicken stock
6 Chicken breast halves,
-skinned
1/2 c Mayonnaise
1/4 c Dry white wine
4 Flat Anchovy fillets
1 tb Oil from anchovies
1 cn Water packed tuna, (7 oz.),
-drained
2 tb Lemon juice
1/4 ts Oregano
Salt and pepper to taste
1 tb Capers, drained (garnish)
2 tb Chopped 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
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