Pollo Tonnato D'Este
Chicken Tonnato D'Este

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 Tbsp oil from anchovies
1 can water packed tuna, (7 oz.), drained
2 Tbsp lemon juice
1/4 teaspoon oregano
1 Tbsp capers, drained (garnish)
2 Tbsp chopped fresh parsley (garnish)
1 lemon, sliced (garnish)
Salt and pepper to taste

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.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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