Chicken breast with tuna sauce with Balsamic Vinegar of Modena
Chicken breast with tuna sauce with Balsamic Vinegar of Modena
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Chicken breast with tuna sauce with Balsamic Vinegar of Modena

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"Elegant, stylish and uniquely fragrant - in an exclusive bottle that graces any table". Selected high-quality must concentrates a...


Ingredients (for 4 person):

4 chicken breasts (400 g), 3oz (80 g )tuna in extra virgin olive oil, 1 handful capers preserved in olive oil, 4 to 5 anchovies, 1 to 2 containers low-fat natural yogurt, 2 eggs, 1 sprig of parsley, 1 spoonful Balsamic Vinegar of Modena PGI, olive oil, salt and pepper

Preparation:

Cook the chicken breasts in hot water for around half an hour. Remove the chicken breasts, cut into strips and place in a flat-bottomed dish. Sprinkle with salt and pepper, add two table spoonfuls extra virgin olive oil and refrigerate for 2-3 hours. Meanwhile, boil the eggs (for around 10 minutes) and prepare the sauce: using a mortar and pestle (or a blender will do), pound the tuna, capers (thoroughly drained), anchovies and parsley into a paste, adding 3-4 table spoonfuls of extra virgin olive oil and a spoonful of Balsamic Vinegar of Modena PGI. Finally, stir the yogurt into the paste until obtaining a soft, creamy sauce. Pour this sauce evenly over the chicken strips. Before serving, garnish with the sliced boiled egg and a sprig or two of parsley.




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