James's Chicken Breasts with Tuna Sauce
1 tbsp olive il, divided use
2 boneless, skinless chicken breasts, (6oz ea)
1 medium red bell pepper, thin sliced
1 cup canned cannellini beans, drained and rinsed
2 cl garlic, minced
1/2 loaf Italian bread
2 anchovy fillets
1/4 cup water packed white tuna, drained
1/4 cup low-fat mayonnaise
1/4 cup nonfat plain yogurt
1/4 cup water
1 tbsp capers, drained and rinsed
4 pitted black olives cut in 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.
Once you've gotten the meaning, you can forget the words.
- Chuang Tzu