Pollo Tonnata (Chicken In Tuna Sauce) Recipe

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Mexican Fish And Seafood Recipes

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 cl 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

Instructions:

*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

Servings: 2

 

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