Piccata Chicken Gratin
- Reviews 1
Ready In: 1 hr 55 mins
Serves: 6
Ingredients
Chicken
- 1 lemon
- 6 boneless skinless chicken breasts
- 2 garlic cloves, minced
- 3⁄4 teaspoon dried rosemary, crushed
- 2 teaspoons fresh thyme, minced
- 2 tablespoons olive oil
- nonstick cooking spray or oil
- 3⁄4 cup chicken broth
- 1⁄4 teaspoon kosher salt
- fresh ground black pepper
Topping
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1 tablespoon capers, drained
- 2 teaspoons lemon zest
- 2 tablespoons olive oil
Directions
- Zest the lemon, mince 2 teaspoons and set aside.
- Juice the lemon and reserve 1 tablespoon.
- Put the chicken in a dish and sprinkle with garlic, rosemary, and thyme.
- Whisk together lemon juice and 2 tablespoons olive oil. Pour over chicken, cover and marinate at room temperature for 1 hour or refrigerate up to 24 hours.
- Preheat the oven to 350 degrees.
- Ligtly spray or oil a 9X13 inch baking dish.
- Place the chicken in the dish and pour the chicken broth around it.
- Sprinkle with salt and pepper.
- Bake for 20 minutes.
- While chicken is baking, combine bread crumbs, parsley, thyme, capers, and lemon zest. Drizzle with olive oil and toss until the crumbs have absorbed the oil.
- Remove baking dish from oven.
- Drain broth into a small saucepan and save to use later.
- Spoon the topping evenly over the chicken and continue baking for 20 minutes or until just cooked through.
- If topping needs more browning, place under hot broiler until browned.
- Boil the reserved broth until reduced to about 3 tablespoons.
- Transfer chicken to plates and drizzle a little of the reduced broth around it.
- Serve immediately and enjoy!
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