Best 4 Chicken Tonnato Recipes
Chicken tonnato is a classic Italian dish that is both elegant and delicious. It is made with cooked chicken, a creamy tuna sauce, and capers. The chicken is typically served cold or at room temperature, and it can be sliced or shredded. Chicken tonnato is a great dish for a summer party or potluck, and it is also a popular choice for a light lunch or dinner. The creamy tuna sauce is what really makes this dish special, and it is important to use high-quality tuna for the best flavor. Chicken tonnato is a dish that is sure to impress your guests, and it is also a dish that is easy to make.
Here are our top 4 tried and tested recipes!
CHICKEN TONNATO
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
- Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
- Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
MCCALL'S COOKING SCHOOL CHICKEN BREASTS TONNATO
Here is another recipe from McCall's Cooking School; this one for chilled chicken breasts covered in a delicious tuna (tonnato) sauce. This makes a very pleasant make-ahead hot weather meal. It is a take-off of the more familiar vitello (veal) tonnato. Indeed, the delicious sauce, which could be described as a tuna mayonnaise, can also be used over poached veal, over turkey cutlets, even over cold hard-cooked eggs or as a dip for crudites. You'll probably think of other uses, as well. I used to poach the chicken as detailed in the recipe, but nowadays, I bake them in the style of Ina Garten (Recipe#234465). The meat is juicy and tender, perfect for this presentation. Tuna packed in olive oil will give the best flavor to the tonnato. Any leftover sauce will keep, refrigerated, for up to 5 days.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
- Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
- Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
- Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
- Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
- To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.
CHICKEN TONNATO (LIGHTENED & BRIGHTENED)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & the intro says "This low-fat version of the Italian dish *Vitello Tonnato* is garnished w/fine strips of red pepper instead of the traditional anchovy fillets." The pic of the finished product was stunning & IMO this recipe works equally well as a luncheon entree for 4, starter course for 8 or dinner main-course if served w/bread &/or a veggie side dish of choice. (Time does not include cooling or chilling time). *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
- Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
- Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
- Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
- Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
- Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
Nutrition Facts : Calories 316.9, Fat 14.1, SaturatedFat 4, Cholesterol 94.1, Sodium 220.7, Carbohydrate 7.7, Fiber 0.9, Sugar 3.7, Protein 38
Tips:
- Choose the right chicken. For the best results, use a whole chicken that is about 3 pounds. This will give you enough meat for the dish and make it easier to carve.
- Cook the chicken properly. The chicken should be cooked until it is tender and juicy. This can be done by boiling, roasting, or poaching the chicken.
- Make sure the sauce is flavorful. The sauce is what makes this dish so special. Be sure to use a good quality mayonnaise and add plenty of herbs and spices.
- Chill the dish before serving. This will allow the flavors to meld and the sauce to thicken.
- Serve the dish with your favorite sides. Chicken tonnato is typically served with boiled potatoes, green beans, or a salad.
Conclusion:
Chicken tonnato is a delicious and elegant dish that is perfect for any occasion. With its tender chicken, flavorful sauce, and refreshing vegetables, this dish is sure to please everyone at your table.
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