CHICKEN TONNATO

Chicken Tonnato image

Provided by Martha Stewart

Number Of Ingredients 15

1 tablespoon olive oil
Two 12-ounce chicken breasts, boned and halved
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
4 cups arugula leaves (1 large bunch)
1 small carrot, peeled and finely chopped
1 rib celery, strings removed and finely chopped
1 small onion, peeled and finely chopped
1 medium clove garlic, finely chopped
1 cup dry white wine
3 fresh sage leaves
1 sprig rosemary
1/2 tablespoon capers, drained
One 6-ounce can light tuna, drained of oil
Salt and freshly ground pepper, to taste

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