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Heat oven to 425 degrees. Bone and halve the chicken breasts. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium-low; cook 5 to 6 minutes. Add wine, and bring to boil. Stir in the herbs, drained capers, and drained tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board. Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 381 Calories (kcal); 31g Total Fat; (76% calories from fat); 14g Protein; 7g Carbohydrate; 17mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 186 (72%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 15.3mg||5 %|
|Sodium 456.3mg||16 %|
|Potassium 102.5mg||3 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.5g|
|Protein 1.1g||2 %|
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Calories per serving: 257
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