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Italian Chicken Gratin

Italian Chicken Gratin
My creamy chicken gratin is a love letter to Italy, blending tender chicken with the salty kick of feta and the subtle depth of soy sauce. It's all wrapped up in a golden-brown crust that adds a satisfying crunch to each bite. This dish is comfort food at its finest, perfect for a cozy night in with loved ones.
Ingredients
  • 1 1/2 cups (190g) grated Parmesan cheese
  • 1 1/4 pounds (570g) boneless, skinless chicken breast fillets
  • 1 cup (225g) butter (or 2 sticks US)
  • 1 1/2 cups (225g) cherry tomatoes, halved
  • 1 cup (115g) crumbled feta cheese
  • 2 tablespoons (30ml) soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil leaves for garnish
Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine 500g (1.1lb) of chicken, 60ml (2 fl oz) of soy sauce, and a pinch of pepper. Mix everything together until the chicken is evenly coated.

3. Next, take a separate bowl and blend 115g (4 oz) of softened butter with 60g (2 oz) of grated Parmesan cheese and a pinch of salt until smooth.

4. Arrange 250g (8.8 oz) of cherry tomatoes in a single layer in a 23x33cm (9x13-inch) baking dish. Top the tomatoes with the chicken mixture, followed by the butter and Parmesan mixture.

5. Sprinkle 60g (2 oz) of crumbled feta cheese over the top of the dish.

6. Place the dish in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the chicken is cooked through.

7. Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.

Tools
  • baking dish
  • mixing bowls
  • measuring cups
  • wooden spoon
  • oven

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