Chicken With Tonnato Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor. Ingredients:
2 tablespoons fresh lemon juice, divided |
1 teaspoon dried oregano |
3 garlic cloves, minced and divided |
24 ounces boneless skinless chicken breast halves |
1 tablespoon olive oil |
salt & freshly ground black pepper |
1/3 cup mayonnaise |
2 teaspoons capers |
1 anchovy fillet |
1 (5 ounce) can tuna in water, drained |
4 cups arugula |
Directions:
1. In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
2. Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
3. Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
4. In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
5. Arrange arugula on each of 4 serving plates.
6. Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
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