Chickentonnatolightenedbrightened Recipes

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CHICKEN TONNATO (LIGHTENED & BRIGHTENED)



Chicken Tonnato (Lightened & Brightened) image

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* !

Provided by twissis

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces chicken breasts (4 oz each, skinned & boneless)
1 small onion (sliced)
1 bay leaf
4 black peppercorns
1 1/2 cups chicken stock
1 (7 ounce) can tuna (packed in brine, drained well)
3 tablespoons low-fat mayonnaise
3 tablespoons lemon juice
1 red bell pepper (cut in thin Julienne strips)
48 small capers (well-drained)

Steps:

  • 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.
  • 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.
  • Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
  • 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).
  • Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
  • 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.

Nutrition Facts : Calories 316.9, Fat 14.1, SaturatedFat 4, Cholesterol 94.1, Sodium 220.7, Carbohydrate 7.7, Fiber 0.9, Sugar 3.7, Protein 38

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