Ingredients
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16
-
1
-
1
-
4
-
1 1/2
-
1
-
3
-
3
-
1
-
48
-
-
-
-
-
Directions
Chicken Tonnato (Lightened & Brightened), 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* !, This was good Directions were well written and easy to follow I followed the recipe exactly I think the red pepper and capers really add flavor to this dish It would make a nice luncheon dish
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Steps
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1
Done
|
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
Done
|
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
Done
|
Boil Stock Till Reduced to Approx 5 Tablespoons Strain Thru a Fine Sieve & Allow to Cool. |
|
4
Done
|
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
Done
|
Stir in Enough of the Remaining Stock to Reduce the Sauce to the Thickness of Double Cream & Spoon Equally Over Ea Chicken Breast. |
|
6
Done
|
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. |
