BBC

Chicken tonnato and rocket salad

Ingredients

For the chicken
For the tonnato sauce

Preparation method

  1. For the chicken, place the chicken breasts, chicken stock, bay leaves, sage and garlic into a pan, deep enough for the chicken to be submerged completely in the stock.

  2. Place the pan over a medium heat and bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove from the heat and set aside to cool completely, then remove the chicken from the cooking liquid and chill in the fridge until needed. (Reserve the cooking liquid and chill in the fridge, covered.)

  3. For the tonnato sauce, place the tuna, egg yolks, lemon juice, anchovies and half of the capers into a food processor and blend to a purée. With the motor running, gradually add the olive oil until the mixture reaches the consistency of thick mayonnaise. Add enough of the reserved chilled liquid used to cook the chicken to the mixture until it loosely coats the back of a spoon.

  4. To serve, slice the chicken breasts and divide equally among four serving plates. Spoon the tonnato sauce over the top and scatter over the remaining capers. Dress the rocket leaves with a drizzle of olive oil and arrange alongside.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen 05/09/2009 bbc_one Saturday Kitchen

Recipes from this episode

Next on

BBC One

10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

Added. Check out your playlist Dismiss