---------- Recipe via Meal-Master (tm) v8.03
  
       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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