Pollo Tonato

03 Aug Pollo Tonato

Pollo Tonato

  • 2 chicken breasts (about 300 g)
  • 2 tablespoons olive oil
  • 100ml white wine
  • 6 anchovy fillets (tin, 46 g)
  • 1 can of tuna (160 g), drained
  • 5 tablespoons mayonnaise
  • 2 tablespoons capers


Sprinkle the meat with salt and pepper. Heat the oil and fry the meat on medium heat for 5 minutes. Pour in the wine and cook the chicken on low heat to simmer. Remove the meat from the pan and let cool. Cut the anchovies and tuna by hand or in a food processor. Mix in the mayonaise and stir until smooth; add some water to the tuna mayonnaise to keep the mixture smooth. Stir in 1 tablespoon capers and season to taste with salt and pepper. Cut the meat into thin slices. Put the meat on a plate and divide the tuna mayonaise and the rest of the capers on top. Cover the dish with cling film and put the pollo tonato in the refrigerator to marinate, for at least one hour.


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