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Chicken Tonnato D'este

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      Title: CHICKEN TONNATO D'ESTE
 Categories: Italian, Poultry, Seafood
      Yield: 6 Servings
 
  4 1/4 c  Chicken stock
      6    Chicken breast halves,
           -skinned
    1/2 c  Mayonnaise
    1/4 c  Dry white wine
      4    Flat Anchovy fillets
      1 tb Oil from anchovies
      1 cn Water packed tuna, (7 oz.),
           -drained
      2 tb Lemon juice
    1/4 ts Oregano
           Salt and pepper to taste
      1 tb Capers, drained (garnish)
      2 tb Chopped fresh parsley
           -(garnish)
      1    Lemon, sliced (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
  0-89535-147-1 SHARED BY: Jim Bodle 3/93
 
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