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Ingredientes
- 4 whole chicken breasts with skin & bone (4 lb.)
- 1/2 c. each of carrots, onion, celery, coarsely minced
- 1/2 c. dry white wine
- 1 whole clove garlic, peeled
- 7 c. water
- 1 bay leaf
- 1 teaspoon dry thyme
- 6 peppercorns
- 6 sprigs fresh parsley
- 1/2 pound ripe tomatoes
- 1 (3 1/2 ounce.) can tuna (in oil)
- 1 1/4 c. mayonnaise
- 1/3 c. finely minced basil
- Freshly grnd pepper
- 2 teaspoon extra virgin olive oil
- 2 tbsp. liquid removed capers
Direcciones
- Put chicken in kettle and add in carrots, onion, celery, wine, garlic, water, salt (if you like), bay leaf, thyme, peppercorns and parsley. Bring to boil and cover. Simmer 15 min. Remove chicken to cold and arrange smooth side up on platter, discarding skin and bones. Reserve broth.
- Put 1 1/2 c. of broth in saucepan and cook till liquid is reduced to 1/2 c.. Cold slightly. Cut cored and peeled tomatoes into thin strips. Put tuna into food processor and add in broth. Blend to fine paste. Add in to mayonnaise, add in basil. Sprinkle tomato strips with salt, pepper and oil. Add in capers and blend.
- Arrange tomato mix around chicken. Spoon on half of basil and mayonnaise sauce, with remainder on side. Serves 6.
- I also use this as a warm dish. Omit the tomato strips parts. Pour sauce over chicken breasts in an oven-proof casserole and bake for 15 to 20 min (till heated through). Serve over rice. Delicious warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 219 | 76% |
| Total Fat 24.63g | 31% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.06g | |
| Cholesterol 34mg | 11% |
| Sodium 250mg | 10% |
| Potassium 218mg | 6% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.85g | 1% |
| Protein 13.53g | 22% |
