Piccata Chicken Gratin

By á-47

Ingredients

• 1 lemon
• 6 skinles boneless chicken thighs
• 2 large cloves garlic, minced
• 3/4 tea. dried rosemary, crushed
• 2 tea. minced fresh thyme
• 2 Tbsp. olive oil
• nonstick cooking spray
• 1/3 cup chicken broth
• 1/4 tea, salt
• 1/4 tea. pepper
• .
• TOPPING
• 1/2 cup fresh breadcrumbs
• 1 Tbsp. minced fresh parsley
• 2 tea. minced fresh thyme
• 1 Tbsp. capers, drained
• 2 tea. lemon zest
• 2 Tbsp. olive oil

Preparation

Step 1

Zest the lemon, mince 2 teaspoons and set aside. Juice the lemon and reserve 1 Tbsp. Put the chicken in a dish and sprinkle with garlic, rosemary and thyme. Whisk together lemon juice and 2 Tbsp. oilve oil. Pour over chicken, cover and marinate at room temperature 1 hour or refrigerate up to 24 hours.

Preheat oven to 350 degrees. Lightly spray a 9x13 baking dish. Place chicken in the dish, discard any leftover marinade and pour the chicken broth around the chicken. Sprinkle with salt and pepper. Bake 20 minutes.

While chicken is baking, combine breadcrumbs, parsley, thyme, capers and lemon zest. Drizzle with olive oil and toss until the crumbs have asborbed the oil.

Remove baking dish from oven. Drain broth into a small saucepan. Spoon the topping evenly over the chicken and continue baking 15 minutes or until chicken is cooked through. If topping needs more browning, place under a hot broiler. Boil the reserved broth until reduced to about 3 Tbsp. Transfer chicken to plates and drizzle a little of the reduced broth around it.