5 ounce albacore tuna in water flaked drained canned
1 fillet anchovy
4 cups arugula
0.3 teaspoon pepper black freshly ground
2 teaspoons capers
3 garlic cloves divided minced
2 tablespoons juice of lemon fresh divided
0.3 cup canola mayonnaise organic
1 tablespoon olive oil
1 teaspoon oregano dried
0.3 teaspoon salt
24 ounce chicken breast halves boneless skinless
Equipment
food processor
frying pan
Directions
Combine 1 tablespoon juice, oregano, and 2 garlic cloves in a large zip-top bag.
Add chicken to bag; seal.
Let stand 10 minutes, turning once.
Heat oil in a large skillet over medium-high heat.
Remove chicken from bag; discard marinade.
Sprinkle both sides of chicken evenly with salt and pepper.
Add chicken to pan. Cook 5 minutes on each side or until done.
Let stand 5 minutes; cut chicken crosswise into 1/4-inch-thick slices.
Combine remaining juice, remaining 1 garlic clove, mayonnaise, and next 3 ingredients (through tuna) in a food processor; process until smooth, scraping sides.
Place 1 cup arugula on each of 4 plates. Arrange 1 chicken breast half on each plate; serve each serving with about 3 tablespoons sauce.
