Chicken Tonnato

Ingredients

• 1.6 chicken breasts
• 2.salt and pepper, for seasoning
• 3.75 ml white wine, 5 tablespoons
• 4.butter or margarine, a knob
• 5.1 bay leaf
• 6.200 gram tuna in oil, 7 oz can; for sauce
• 7.6 anchovy fillets, for sauce
• 8.30 ml lemon juice, 2 tablespoons; for sauce
• 9.5 ml capers, 1 teaspoon; for sauce
• 10.200 ml mayonnaise, ¾ cup; for sauce
• 11.black pepper, freshly ground; for sauce
• 12.black olives, for garnish
• 13.lemon wedges, dipped in paprika; for garnish
• 14.capers, for garnish
• 15.parsley, chopped; for garnish

Method

1. 1.Place the chicken breasts in a casserole. Season and add wine, butter and bayleaf. Cover with foil and place in an oven pre-heated to 180°C (350°F) for 35 minutes, or until cooked.
2. 2.Meanwhile, blend the tuna, anchovy fillets, lemon juice and capers in a food processor until smooth. Mix with mayonnaise and season with black pepper.
3. 3.Cut the chicken breasts diagonally into thin slices. Put each breast together again and arrange on a platter. Coat with the tuna sauce. Cover and chill for 3 hours. Garnish and serve.
4. 4.ALTERNATIVE: Slice chicken breasts in half horizontally. Place a little of the sauce on a serving platter. Arrange the halved breasts on top of sauce. Mask breasts with the rest of the sauce. Cover and chill. Garnish and serve.

Notes

• A chicken adaptation of Vitello Tonnato (the classic Italian veal dish with tuna sauce).
• Chill time of 3 hours is not included in the prep_minutes estimate.
• Tastes best when assembled a few hours ahead so the tuna sauce can permeate the chicken.