Tonnath style chicken breast
Sprinkle salt and white pepper all over the chicken breasts
Heat 2 tablespoons of olive oil in a frying pan, add the garlic and rosemary and fry the chicken
Once the garlic is fragrant, cover and roast over low heat for about 15 minutes.
*Flip once halfway through. To prevent the garlic and rosemary from burning, place them on top of the chicken.
Bake for 15 minutes, then turn off the heat and leave to cool
Blend the canned mackerel and capers in a blender. Once smooth, transfer to a bowl, add the mayonnaise and lemon juice and mix well
Cut the cooled chicken into bite-sized pieces and mix with the prepared sauce.
Arrange on a plate, top with cherry tomatoes, and garnish with vegetables to finish.
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- Chicken breast
- 2
-
- salt
- Appropriate amount
-
- White pepper
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- garlic
- 2 pieces
-
- Rosemary
- 1 bottle
-
[Tonnato-style sauce]
- Canned boiled mackerel
- 1 can
-
- capers
- 25g
-
- mayonnaise
- 50g
-
- Lemon juice
- 1 tablespoon
-
- Fruit tomatoes , diced to 2mm for finishing.
- Appropriate amount
-
- Garnish vegetables such as chives, scallions, and sprouts.
- Appropriate amount
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