Pollo Tonnato D'Este
(Chicken Tonnato D'Este)
Ingredients:
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
Directions:
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. 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.