Pollo Tonnata (chicken In Tuna Sauce) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive il, divided use
2: Boneless, skinless chicken breasts, 6oz ea
1 medium: Red bell pepper, thin sliced
1 cup: Canned cannellini beans, drained and rinsed
2 centiliter: Garlic, minced
1/2 Loaf: Italian bread,
2: Anchovy fillets,
1/4 cup: Water packed white tuna, drained
1/4 cup: Low-fat mayonnaise,
1/4 cup: Nonfat plain yogurt,
1/4 cup: Water,
1 tbsp: Capers, drained and rinsed
4: Pitted black olives cut in half,
Directions:
*Preheat oven to 300 degrees F. Heat a large nonstick skillet on
high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2
minutes, turn and brown the other side 2 minutes. Season with salt
and pepper to taste. *Lower heat to medium high, push chicken to one
side and add 2 remaining teaspoons of olive oil. Add red pepper,
beans and garlic. Saute 5 minutes, tossing beans and peppers
together. *Place bread in oven to warm. * While chicken cooks, rinse
anchovy fillets and place in bowl of a food processor with tuna,
mayonnaise, and yogurt. Process until smooth, Add water and process
to blend. *To serve, spoon the beans and peppers on individual plates
and place chicken on top. Pour the sauce over the chicken. Sprinkle
with capers and olives on top.
per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol,
1,522mg sodium
Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa
Crawford
Source from luhu.jp
high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2
minutes, turn and brown the other side 2 minutes. Season with salt
and pepper to taste. *Lower heat to medium high, push chicken to one
side and add 2 remaining teaspoons of olive oil. Add red pepper,
beans and garlic. Saute 5 minutes, tossing beans and peppers
together. *Place bread in oven to warm. * While chicken cooks, rinse
anchovy fillets and place in bowl of a food processor with tuna,
mayonnaise, and yogurt. Process until smooth, Add water and process
to blend. *To serve, spoon the beans and peppers on individual plates
and place chicken on top. Pour the sauce over the chicken. Sprinkle
with capers and olives on top.
per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol,
1,522mg sodium
Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa
Crawford
Source from luhu.jp