Chicken Tonnato D'este

Recipe Ingredients

4 1/4 cups	1007ml	Chicken stock
6		Chicken breast halves
		- skinned
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Dry white wine
4		Flat anchovy fillets
1 tablespoon	15ml	Oil from anchovies
1		Water packed tuna - (7 oz.),
		- drained
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Oregano
		Salt and pepper to taste
1 tablespoon	15ml	Capers - drained (garnish)
2 tablespoons	30ml	Chopped fresh parsley- (garnish)
1		Lemon - sliced (garnish)

Recipe Instructions

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 tomato 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

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