Pollo Tonnato - Courtesy of Chef Jacques Pépin
Served over poached chicken breasts, enjoy the savory seafood sauce. Tuna
and anchovies are good sources of omega-3s!

Ingredients:

To poach the chicken
1/2 cup sliced onion
1/2 cup sliced leeks
1 cup sliced mushrooms
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups water
4 skinless, boneless chicken breasts (about 6 ounces each)
Tuna sauce
1 small can (3 ounces) tuna, preferably in oil
1 small can (2 ounces) anchovy fillets in oil
1 egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon Tabasco® hot pepper sauce
1/2 cup extra-virgin olive oil
1 tablespoon drained capers
1 tablespoon minced chives
4 cups (loose) clean arugula leaves


Preparation:

To poach the chicken: In a large saucepan (preferably stainless steel),
combine the onion, leek, mushrooms, carrots, celery, salt, black pepper
and water. Bring to a boil, reduce the heat to medium low, and boil
gently for 5 minutes. Add the chicken breasts, and cook just until the
broth returns to a boil, about 4 minutes. Boil for about 15 seconds, then
remove the pan from the heat, cover, and let the breasts steep in the
broth for 12 to 15 minutes. Meanwhile, make the sauce.

For the tuna sauce: Put the tuna and all but four of the anchovies (to be
used as a garnish) in the bowl of a food processor along with the oil
from both of the cans. Add the egg yolk, mustard, lemon juice, water,
salt and Tabasco®, and process for a few seconds. With the processor
running, add the olive oil in a stream, and process for a few seconds, or
until it is well incorporated and the sauce is smooth.

At serving time, divide the arugula among four plates. Cut each breast
into four crosswise slices, and arrange the slices on top of the arugula.
Generously coat the breasts with the tuna sauce, and top each serving
with one of the reserved anchovy fillets. Sprinkle on some capers and
chives, and serve at room temperature, accompanied by bowls of the hot
chicken and vegetable broth. Any leftover pollo tonnato can be used as a
sandwich filling (see below).


Servings: 4

Nutritional Information Per Serving: Nutritional Information: Calories
570; Total Fat 37g; Saturated Fat 6g; Cholesterol 170mg; Sodium 1350mg;
Total Carbohydrates 7g; Fiber 2g; Sugars 3g; Protein 51g

Nutritional information includes all of the tuna sauce.

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No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban