Reviews (1) Add Rating & Review 21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 01/16/2013 Wonderful dish! I made this for Christmas eve...it was perfect for a hot eve in Melbourne, Australia!
Back to Chicken Tonnato All Reviews for Chicken Tonnato - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Tonnato Credit: GENTL & HYERS Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil Two 12-ounce chicken breasts, boned and halved For the Garnish 1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 4 cups arugula leaves (1 large bunch) For the Sauce 1 small carrot, peeled and finely chopped 1 rib celery, strings removed and finely chopped 1 small onion, peeled and finely chopped 1 medium clove garlic, finely chopped 1 cup dry white wine 3 fresh sage leaves 1 sprig rosemary 1/2 tablespoon capers, drained One 6-ounce can light tuna, drained of oil For the Seasoning Salt and freshly ground pepper, to taste
Gallery Chicken Tonnato Credit: GENTL & HYERS
Recipe Summary Servings: 4
Gallery
Chicken Tonnato Credit: GENTL & HYERS
Chicken Tonnato
Credit: GENTL & HYERS
Chicken Tonnato
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1 tablespoon olive oil Two 12-ounce chicken breasts, boned and halved
1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 4 cups arugula leaves (1 large bunch)
1 small carrot, peeled and finely chopped 1 rib celery, strings removed and finely chopped 1 small onion, peeled and finely chopped 1 medium clove garlic, finely chopped 1 cup dry white wine 3 fresh sage leaves 1 sprig rosemary 1/2 tablespoon capers, drained One 6-ounce can light tuna, drained of oil
Salt and freshly ground pepper, to taste
Directions
Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 01/16/2013 Wonderful dish! I made this for Christmas eve...it was perfect for a hot eve in Melbourne, Australia!
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
Add Rating & Review
21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
21 Ratings 5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
5 star values: 1 4 star values: 3 3 star values: 10 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 01/16/2013 Wonderful dish! I made this for Christmas eve...it was perfect for a hot eve in Melbourne, Australia!Martha Stewart Member
Rating: Unrated 01/16/2013
Wonderful dish! I made this for Christmas eve…it was perfect for a hot eve in Melbourne, Australia!
Rating: Unrated
All Reviews for Chicken Tonnato
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Tonnato
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
