CROUSTADES OF CHICKEN TONNATO WITH LEMON AND CAPERS
(makes 24 cocktail serves)
Crispy bread cases filled with chicken and topped with tuna sauce and capers are a delight to eat particularly with a glass of chardonnay.
400g chicken breast (skin on, bone out)
milk to cook chicken
freshly ground black pepper
freshly grated nutmeg
- Preheat oven to 200oC.
- Place chicken, skin side up, into a deep-sided roasting tray or ovenproof frying pan. Pour enough milk into tray or pan to cover chicken, then season with pepper and nutmeg. Cover tray or pan with aluminum foil and place in oven. Bake for 25-30 minutes or till chicken juices run clear.
- Remove chicken from milk, discard milk and cool chicken.
- Remove skin from chicken, discard skin, and cut meat into 5mm dice. Cover and refrigerate till required.
- Up to 30 minutes before serving, spoon a little diced chicken into each Croustade and top with a dollop of Tonnato Sauce. Garnish each Croustade with a caper and a little lemon zest and serve.