Cold Sliced Chicken in Tuna Sauce

From EatingWell: July/August 1995 — Subscribe Now!

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.

Cold Sliced Chicken in Tuna Sauce Recipe

8 servings

Active Time: 25 minutes

Total Time: 3 1/2 hours (includes chilling)

Nutrition Profile

Ingredients

6 boneless, skinless chicken breasts, trimmed (1 1/2 pounds)
1 14-ounce can reduced-sodium chicken broth
1 6-ounce can chunk light tuna packed in water, drained
4 anchovy fillets, rinsed and patted dry
1 plump head garlic, roasted (see Tip)
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat plain yogurt
3-4 tablespoons lemon juice
3 tablespoons capers, rinsed, plus additional for garnish
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
Salt & freshly ground pepper
Thin lemon slices for garnish
Fresh parsley, preferably Italian flat-leaf, for garnish

Preparation

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.
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.
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.
Remove the chicken from the refrigerator a few minutes before serving. Garnish with lemon slices, capers and parsley.

Tips & Notes

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate overnight.

Tip: To roast garlic: Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the packages directly on the oven rack and roast until cloves are soft, 30 to 40 minutes.

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.

Nutrition Bonus: Selenium (48% daily value).

1/2 Carbohydrate Serving

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