Pollo tonnata (chicken in tuna sauce)

Yield: 2 Servings

Ingredients:

1 tb Olive il; divided use
2 Boneless skinless chicken -breasts (6oz ea)
1 md Red bell pepper; thin sliced
1 c Canned cannellini beans; -drained and rinsed
2 cl Garlic; minced
1/2 Loaf Italian bread
2 Anchovy fillets
1/4 c Water packed white tuna; -drained
1/4 c Low-fat mayonnaise
1/4 c Nonfat plain yogurt
1/4 c Water
1 tb Capers; drained and rinsed
4 Pitted black olives cut in

Instructions:

-half *Preheat oven to 300 degrees F. Heat a large nonstick skillet on high Add 1 teaspoon olive oil. Add chicken breasts and brown 2 minutes turn and brown the other side 2 minutes. Season with salt and pepper to taste. *Lower heat to medium high push chicken to one side and add 2 remaining teaspoons of olive oil. Add red pepper beans and garlic. Saute 5 minutes tossing beans and peppers together. *Place bread in oven to warm. * While chicken cooks rinse anchovy fillets and place in bowl of a food processor with tuna mayonnaise and yogurt. Process until smooth Add water and process to blend. *To serve spoon the beans and peppers on individual plates and place chicken on top. Pour the sauce over the chicken. Sprinkle with capers and olives on top. per serving: 682 cal; 63g pro 55g carb 22g fat (30%) 134mg chol 1 522mg sodium Source: Dinner in Minutes Miami Herald 9/5/96 format by Lisa Crawford