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- Chicken Tonnato D'Este
- (Pollo Tonnato D'Este)
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Ingredients:
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- 4 and 1/4 cups chicken stock
6 chicken breast halves, skinned
1/2 cup mayonnaise
1/4 cup dry white wine
4 flat anchovy fillets
1 tb oil from anchovies
1 can water packed tuna, (7 oz.), drained
2 tb lemon juice
1/4 teaspoon oregano
1 tb capers, drained (garnish)
2 tb chopped fresh parsley (garnish)
1 lemon, sliced (garnish)
Salt and pepper to taste
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- Directions:
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- Bring 4 cups of chicken stock to a boil in a covered saucepan.
Poach chicken breasts for 15 minutes and allow to cool in the stock.
For the tonnato sauce, in a blender or processor, combine the mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice and oregano and process until well blended.
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- 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.
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- Pour the tonnato sauce over all.
Sprinkle capers and parsley on top and garnish with lemon slices.
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- Serve cold or at room temperature. Serves 6.
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