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

  2. Title: CHICKEN TONNATO D'ESTE

  3. Categories: Italian, Poultry, Seafood

  4. Yield: 6 servings

  5. 4 1/4 c Chicken stock

  6. 6 Chicken breast halves,

  7. -skinned

  8. 1/2 c Mayonnaise

  9. 1/4 c Dry white wine

  10. 4 Flat Anchovy fillets

  11. 1 tb Oil from anchovies

  12. 1 cn Water packed tuna, (7 oz.),

  13. -drained

  14. 2 tb Lemon juice

  15. 1/4 ts Oregano

  16. Salt and pepper to taste

  17. 1 tb Capers, drained (garnish)

  18. 2 tb Chopped fresh parsley

  19. -(garnish)

  20. 1 Lemon, sliced (garnish)

  21. Keywords: For, April, Who, Don't, Like, Mussels, Send,

  22. Anchovy, To, Jim

  23. Bring 4 cups chicken stock to boil in covered

  24. saucepan. Poach chicken breasts 15 minutes and allow

  25. to cool in stock.

  26. For tonnato sauce, in blender or processor, combine

  27. mayonnaise, wine, 1/2 cup stock, anchovies, oil from

  28. anchovies, tuna, lemon juice amd oregano and process

  29. until well blended. Season to taste with salt and pepper.

  30. Remove bones from chicken breasts and cut meat into 1/2 thick slices. Layer on serving platter, so that

  31. they overlap slightly. Pour tonnato sauce over all.

  32. Sprinkle capers and parsley on top and garnish with

  33. lemon slices. Serve cold or at room temperature.

  34. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp

  35. 1984 ISBN

  36. 0-89535-147-1 SHARED BY: Jim Bodle

  37. 3/93 --

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