Real chicken tonnato d'este

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/4 c Chicken stock -drained
6 Chicken breast halves, 2 tb Lemon juice
-skinned 1/4 ts Oregano
1/2 c Mayonnaise Salt and pepper to taste
1/4 c Dry white wine 1 tb Capers, drained (garnish)
4 Flat Anchovy fillets 2 tb Chopped fresh parsley
1 tb Oil from anchovies -(garnish)
1 cn Water packed tuna, (7 oz.), 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