Cooking Recipe Chicken Tonnato D'Este
Recipe Ingredients
Directions
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