Pollo Gratinato –Parmesan Chicken au Gratin

Pollo Gratinato –Parmesan Chicken au Gratin

Crispy juicy skinless chicken? No problem, this recipe is for you and you will be surprised by the tenderness of the meat and the crispy delicious coat.

The amount of dressing and coating is approximate what I needed. If you opt for a longer marinating time you may increase the dressing quantity.

The choice of the ingredient is typically Italian; however we can find many Italian recipes using simply milk or beaten egg instead of dressing.

For this recipe I used chicken legs but you can use skinless breasts instead.

You need:

Meat:

  • 4 skinless chicken legs or breasts

Dressing (you can use a ready dressing instead, but I prefer the homemade balsamic dressing):

  • 1/4 cup balsamic vinegar (white or red)
  • 1/4 cup olive oil
  • 2 teaspoon mustard sauce
  • 2 teaspoon tomatoes paste
  • 1/4 teaspoon seasoned salt

Coating:

  • 3/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 seasoning salt
  • 1 teaspoon paprika ground
  • 1 teaspoon dried oregano or dried thyme
  • c dried rosemary powder
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • Olive oil to drizzle (optional)

Preparation:

  1. Mix together the ingredients for the dressing.
  2. Toss well the chicken with the dressing to marinate for at least 20 minutes (you can marinate it for a few hours in the fridge as well).
  3. Preheat the oven to 200°C/400°F.
  4. In a flat bowl mix all the ingredients for the coating (except the olive oil).
  5. Coat the chicken piece by piece with the crumbs mixture and place them in a baking foil.
  6. Drizzle with olive oil and if you like mix rest of dressing and crumbs and lightly press on the chicken.
  7. Bake for 30-35 minutes until browned and chicken done.
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4 thoughts on “Pollo Gratinato –Parmesan Chicken au Gratin

  1. I used leg-thigh quarters for this & made it as written (including the dressing) for the FF&F For Your Consideration Tag Game – I let the cook time go for the full 35 min, but the meat stayed flavorful & moist. I was a little unsure what type of mustard was to be used in the sauce – Either a sweeter table mustard or the Dijon-style mustard. So I opted to use 1 tsp of each & esp liked the flavor profile that combo created. I served the chicken simply w/just a lightly creamed cabbage casserole & we enjoyed it very much. Thx for sharing this recipe w/us.

    • Thanks a lot Mary Pat for trying my recipe and for your wonderful review. I’m glad it worked for you!
      I use the mustard I have on hand but mostly I mix it, exactly like you! HUGS!

  2. You’ve done it yet again! This is an utterly delicious chicken. I rarely have fried chicken and made trhis without the oil drizzle. I found that the chicken was still moist and tasty. Used dijon mustard as I wasn’t to sure exactly what you meant by mustard sauce. It all came out tasting great and not at all difficult to make. Very much enjoyed here. Your recipes are always outstanding.

    • Thanks a lot Annacia for trying this recipe and your wonderful review! I realized that now dijon mustard is generic word and not referred to the original mustard.
      Yes any kind of dijon mustard dare perfect for this, this is what I intended.
      Where I’m living Dijon mustard is stronger than the “usual” mustard, but it is a style as well and not really form Dijon. Thanks a lot for you comments!

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