Chicken Tonnato (Lightened & Brightened) |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From the *Best Ever Chicken* cookbook edited by Linda Fraser & the intro says This low-fat version of the Italian dish *Vitello Tonnato* is garnished w/fine strips of red pepper instead of the traditional anchovy fillets. The pic of the finished product was stunning & IMO this recipe works equally well as a luncheon entree for 4, starter course for 8 or dinner main-course if served w/bread &/or a veggie side dish of choice. (Time does not include cooling or chilling time). *Enjoy* ! Ingredients:
16 ounces chicken breasts (4 oz each, skinned & boneless) |
1 small onion (sliced) |
1 bay leaf |
4 black peppercorns |
1 1/2 cups chicken stock |
1 (7 ounce) can tuna (packed in brine, drained well) |
3 tablespoons low-fat mayonnaise |
3 tablespoons lemon juice |
1 red bell pepper (cut in thin julienne strips) |
48 small capers (well-drained) |
Directions:
1. Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
2. Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
3. Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
4. Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
5. Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
6. Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
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