Chicken Tonnato (Lightened & Brightened)

• 16 ounces chicken breasts (4 oz each, skinned & boneless)
• 1 small onion (sliced)
• 1 bay leaf
• 4 black peppercorns
• 1 1/2 cups chicken stock
• 1 (7 ounce) can tuna (packed in brine, drained well)
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons lemon juice
• 1 red bell pepper (cut in thin Julienne strips)
• 48 small capers (well-drained)

1. Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
2. Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
3. Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
4. Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
5. Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
6. Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.

chicken breasts, onion, bay leaf, black peppercorns, chicken stock, tuna, lowfat mayonnaise, lemon juice, red bell pepper, capers

Taken from www.food.com/recipe/chicken-tonnato-lightened-brightened-274799 (may not work)