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Chicken Tonnato D'Este

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Submitted by minger

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

1 hrs

Ingredients

4 ¼ 1
CUPS L CHICKEN BROTH
½ 118
CUP ML MAYONNAISE
¼ 59
CUP ML WHITE WINE
dry *
4 4
EACH EACH ANCHOVY FILLETS
flat *
1 15
TABLESPOON ML VEGETABLE OIL
from anchovies
1 1
CAN CAN TUNA, CANNED
water packed, drained
2 3E+1
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML OREGANO
1 1
X X SALT AND BLACK PEPPER
to taste *
1 15
TABLESPOON ML CAPERS
drained, garnish
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped, (garnish)
1 1
EACH EACH LEMON
(garnish)

Directions

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, ½ 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 ½” 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 332 38% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 579mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 77g
Vitamin A 3% Vitamin C 13%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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