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Ingredients

• 6 boneless, skinless chicken breasts, trimmed (1 1/2 pounds)
• 1 14-ounce can reduced-sodium chicken broth
• 1 6-ounce can chunk light tuna packed in water, drained (see Note)
• 4 anchovy fillets, rinsed and patted dry
• 1 plump head garlic, roasted (see Tip)
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup nonfat plain yogurt
• 3-4 tablespoons lemon juice
• 3 tablespoons capers, rinsed, plus additional for garnish
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• Salt & freshly ground pepper
• Thin lemon slices for garnish
• Fresh parsley, preferably Italian flat-leaf, for garnish

Description

A Twist On The Classic Italian Dish Vitello Tonnato--poached Veal Marinated In Tuna Sauce--is Popular On Hot Summer Nights. Make It A Meal: Serve With Grilled Vegetables, Whole-grain Baguette And A Glass Of Pinot Grigio.

Eating Well