POLLO TONNATA (CHICKEN IN TUNA SAUCE)

      Title: POLLO TONNATA (CHICKEN IN TUNA SAUCE)
  Categories: Miamiherald, Meat/poul
       Yield: 2 Servings
  
       1 tb Olive il; divided use
       2    Boneless, skinless chicken
            -breasts (6oz ea)
       1 md Red bell pepper; thin sliced
       1 c  Canned cannellini beans;
            -drained and rinsed
       2 cl Garlic; minced
     1/2    Loaf Italian bread
       2    Anchovy fillets
     1/4 c  Water packed white tuna;
            -drained
     1/4 c  Low-fat mayonnaise
     1/4 c  Nonfat plain yogurt
     1/4 c  Water
       1 tb Capers; drained and rinsed
       4    Pitted black olives cut in
            -half
  
   *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
[ add our full cookbook to your website ] [ Search The Cookbook ]