Tender, golden, and tasty baked chicken breast prepared with Mediterranean-style baked chicken strips, cherry tomatoes, and olives, seasoned with oregano and parmesan. It’s a quick and light dish to prepare in large quantities in the oven, perhaps baking a couple of trays of vegetables to gratin, as I did, for a succulent and light family lunch, or for smaller quantities, you can also choose the air fryer method, 10 minutes at 356°F, and it will be ready, more or less the same time I used in a convection oven at 482°F, cooking three trays simultaneously to feed the family, enriched with the company of the nephews. To avoid preparing the usual pan-seared chicken slice or the usual cutlets, I wanted to prepare these delicious chicken breast strips simply flavored with oregano and a bit of curry, with the addition of parmesan and breadcrumbs that make them fabulous, golden and tasty, and super juicy with a very quick cooking time. To enrich and flavor every chicken bite with cherry tomatoes and Calabrian baked black olives. Here are other delicious and quick recipes with chicken breast.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mediterranean Baked Chicken Gratin with Parmesan
- 1 chicken breast (about 1.3 lbs)
- 2 tbsps breadcrumbs
- 1 tbsp grated parmesan
- to taste oregano
- to taste curry
- to taste salt
- to taste olive oil
- 10.5 oz cherry tomatoes
- 1 tbsp breadcrumbs
- to taste oregano
- to taste salt
- to taste parmesan
- to taste baked black olives
Tools to Prepare Mediterranean Baked Chicken Gratin
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
- 1 Spoon
Steps to Prepare Mediterranean Baked Chicken Gratin
Start by cutting the washed cherry tomatoes in half on a cutting board. Set them aside, then also cut the chicken into strips, removing any small bones.
Place the chicken in a bowl, season with oil, salt, oregano, curry, and ground pepper. Mix and add breadcrumbs and parmesan mixed together in a small bowl. Mix and pour onto a baking tray lined with parchment paper. Use the usual trick of water on the tray to help the paper adhere well to the tray.
In the same bowl, season the cherry tomatoes, more or less in the same way as the chicken, with oil, salt, oregano, and breadcrumbs with parmesan, add the olives, mix, and distribute on the tray.
Bake our chicken in a hot convection oven at 482°F for about 10 minutes. When we see the chicken starting to crust, it is ready to be removed. I used the convection oven to bake three trays simultaneously, chicken and vegetables to pair. If you don’t have this need, you can also use a static oven at 392°F for about the same time, making sure to place the tray in the middle of the oven. In an air fryer at 356°F for about 8-10 minutes, without overlapping the strips, so for small quantities.
The Mediterranean baked chicken gratin is great to serve immediately. If any is left over, it can be stored in the fridge in a closed container for one day and then reheated quickly in the oven when needed.
