Roast chicken breast with tuna sauce and lamb’s lettuce

Ingredients

- 1 pack of lamb's lettuce
- 300 g chicken, salt to taste
- 30 g extra virgin olive oil
- 1 160 g can tuna in olive oil
- 20 g capers in vinegar
- 60 g dry white wine
- 4 fillets of salted anchovies

Procedure

Season the chicken breast and fry in a pan, then leave to cool. Blitz the anchovies, capers, drained tuna and wine in the mixer until it forms a creamy, fluid sauce. If too thick, then dilute by adding wine or water. Cut the chicken breast into slices and place it on the bed of lamb's lettuce. Cover with the sauce.