• 8servings
  • 210minutes
  • 204calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 (1 1/2 pounds) boneless, skinless chicken breasts , trimmed

  2. 1 can(s) (14-ounce) reduced-sodium chicken broth

  3. 1 can(s) (6 ounce) chunk light tuna packed in water , drained

  4. 4 anchovy fillets rinsed and patted dry

  5. 1 head(s) (plump) garlic roasted (see Tip)

  6. 1/2 cup(s) reduced-fat mayonnaise

  7. 1/2 cup(s) nonfat plain yogurt

  8. 3 tablespoon(s) lemon juice

  9. 3 tablespoon(s) capers , rinsed plus additional for garnish

  10. 2 tablespoon(s) extra-virgin olive oil

  11. 1/2 teaspoon(s) Dijon mustard

  12. Salt and freshly ground pepper

  13. Thin lemon slices for garnish

  14. Fresh parsley , preferably Italian flat-leaf for garnish

Instructions Jump to Ingredients ↑

  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.


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