Recipe - Chicken Tonnato Deste

4 One fourth cup Chicken stock
6 Chicken breast halves,
skinned
One half cup Mayonnaise
One fourth cup Dry white wine
4 Flat Anchovy fillets
1 tablespoon Oil from anchovies
1 cn Water packed tuna, (7 oz.),
drained
2 tablespoon Lemon juice
One fourth teaspoon Oregano
Salt and pepper to taste
1 tablespoon Capers, drained (garnish)
2 tablespoon Chopped fresh parsley
(garnish)
1 Lemon, cut or sliced up (garnish)

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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini