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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
iceberg lettuce	1			10.08	2.1384	0.648	0.1008
chicken breast	4			3120.7192	0.0	378.2965	167.8294
onion	1		sliced	60.0	14.01	1.65	0.15
celery	1	stalk	sliced	8.08	1.4999	0.3484	0.0859
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
parsley sprig	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
thyme leaf	1/4	teaspoon	dried	-	-	-	-
bay leaf	1			-	-	-	-
chicken broth	1	can	condensed undiluted	94.55	2.2875	13.481	3.1719999999999997
water	1	cup		0.0	0.0	0.0	0.0
anchovy fillet	1	can		-	-	-	-
tuna	1	can		-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
salt	1/2	teaspoon		-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
watercress leaf				-	-	-	-
kalamata olive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.