Pollo in Gabbia (Chicken in Cage)
Category: Main Course
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: 1 hour
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breast | 500g |
| Zucchini | 200g |
| Smoked bacon | 50g |
| Bay leaves | 2 |
| Garlic | 1 clove |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
| Puff pastry | 230g |
| Egg | 1 |
| Sesame seeds | to taste |
Instructions:
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Prepare the Zucchini: Start by selecting long and wide zucchinis, as they will help you cover the chicken breasts more easily. Wash them thoroughly, peel them, and then slice them into 8 thin pieces, about 2-3mm thick, using a knife or mandolin.
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Grill the Zucchini: Heat a grill pan or griddle over medium heat. Once hot, place the zucchini slices on the pan. Grill them for a few minutes on each side until they are lightly charred and tender. Set aside.
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Prepare the Chicken: Lay the whole chicken breast flat on a cutting board and cut it in half, removing the bone shaped like a ‘Y’. Check the cuts to ensure there are no remaining pieces of cartilage. Season the chicken with salt, pepper, and a drizzle of olive oil, massaging the seasoning into the meat.
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Assemble the Chicken: Alternate layering the grilled zucchini slices and smoked bacon on top of the chicken breast. Place the bacon so the pink side is facing outward, as this will give a more attractive color to the finished dish. You should use about 4 slices of zucchini and 4 slices of bacon for each breast. Once the chicken is well covered, fold the excess zucchini and bacon over the edges, ensuring it’s fully wrapped.
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Wrap the Chicken: Wrap each stuffed chicken breast tightly in plastic wrap, twisting the ends to form a cylindrical shape, similar to a candy wrapper. This will help the chicken maintain its shape while resting. Refrigerate for at least 1 hour. If you prefer, you can prepare this step the night before, allowing the chicken to rest overnight in the fridge for a more regular shape.
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Cook the Chicken: Heat a large pan and add a drizzle of olive oil. Sauté the garlic clove, peeled, along with bay leaves, until fragrant and golden. Remove the chicken from the fridge, discard the plastic wrap, and brown the chicken breasts in the pan, cooking on all sides over low heat for about 20 minutes until fully cooked. Allow the chicken to cool on a wire rack to drain any excess oil.
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Prepare the Puff Pastry Cage: While the chicken cools, unroll the puff pastry on a lightly floured surface. Gently roll it out with a rolling pin to thin it slightly. Cut one-third of the pastry lengthwise and divide that portion in half to create two rectangles. These will form the base of the “cage.” Use a pastry cutter to slice the remaining pastry into diamond-shaped pieces, ensuring to dust the cutter in flour to prevent sticking.
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Assemble the Cage: Lay the pastry base in a rectangular baking dish lined with parchment paper. Arrange the diamond shapes over the chicken in a crisscross pattern to form a lattice-like structure. Fold over any excess pastry along the edges and seal it carefully to secure the shape.
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Final Touches: Beat the egg and brush it over the exposed pastry surface. Sprinkle sesame seeds on top for a decorative and flavorful finish.
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Bake: Bake the chicken wrapped in the puff pastry in a preheated oven at 180°C (350°F) for about 25 minutes or until the pastry is golden and crisp.
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Serve: Let the chicken cool slightly before slicing it into individual portions. It can be enjoyed warm or at room temperature, served with a side of mustard or a light mayonnaise alternative for extra flavor.
This delightful “Pollo in Gabbia” combines tender chicken, smoky bacon, and fresh zucchini wrapped in a golden puff pastry crust. The end result is a dish that’s both visually impressive and full of savory flavors, making it perfect for any special occasion or as a unique main dish for dinner.
