Cold Sliced Chicken in Tuna Sauce (Printer-Friendly Version) | Eating Well
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Cold Sliced Chicken in Tuna Sauce

http://www.eatingwell.com/recipes/cold_sliced_chicken_in_tuna_sauce.html

From EatingWell:  July/August 1995

A twist on the classic Italian dish vitello tonnato--poached veal marinated in tuna sauce--is popular on hot summer nights. Make it a meal: Serve with grilled vegetables, whole-grain baguette and a glass of pinot grigio.

8 servings | Active Time: 25 minutes | Total Time: 3 1/2 hours (includes chilling)

Ingredients

Preparation

  1. Place chicken in a large skillet or saucepan. Pour broth over the chicken; bring to a simmer over medium heat. Immediately turn the chicken over with tongs or a fork, cover the pan and remove from the heat. Let steep until the chicken is no longer pink inside, about 20 minutes. Cover and refrigerate, letting the chicken cool in the broth.
  2. Place tuna and anchovies in a food processor and process until very smooth. Squeeze the roasted garlic cloves out of the skins into the processor. Add mayonnaise, yogurt, lemon juice, capers, olive oil and mustard. Blend until very smooth. Taste and adjust seasonings with salt and pepper.
  3. Slice the chicken on the diagonal into 1/4-inch-thick slices. Spread one-third of the tuna sauce on a serving platter. Arrange the chicken on the sauce, then cover with the remaining sauce. Cover tightly with plastic wrap and refrigerate at least 2 hours or overnight.
  4. Remove the chicken from the refrigerator a few minutes before serving. Garnish with lemon slices, capers and parsley.

Nutrition

Per serving : 204 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 58 mg Cholesterol; 8 g Carbohydrates; 27 g Protein; 0 g Fiber; 414 mg Sodium; 321 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 1/2 very lean meat, 1 fat

Tips & Notes