With warmer days of summer just around the corner this chicken recipe will come in handy. It’s a dandy dish that can be served either warm or chilled.
1 6½-ounce can albacore tuna in water, drained
6 sage leaves
¼ cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon large capers
1 teaspoon anchovy paste
4 to 6 drops hot pepper sauce (be careful not to make it too hot)
4 skinless, boneless chicken breast halves
Preheat the oven to 375 degrees.
Purée the tuna, sage, mayonnaise, lemon juice, capers, anchovy paste, and hot pepper sauce in a food processor. Put the chicken breasts in a baking dish in a single layer and spread the purée over each. Bake until the chicken is cooked through and the tuna sauce is bubbling, about 25 minutes. Serves four.
