Chicken in a cage
- Energy Kcal 581
- Carbohydrates g 29.1
- of which sugars g 2.5
- Protein g 37.3
- Fats g 35
- of which saturated fat g 11.79
- Fiber g 2.6
- Cholesterol mg 143
- Sodium mg 975
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
- Note plus 1 hour of resting in the fridge for the chicken
PRESENTATION
Pollo in gabbia is a dish that's sure to get everyone talking around the table. Really, it just looks cool and tastes even better. You start with chicken breasts, but instead of just roasting or grilling, this Italian chicken recipe has you roll them up with thin strips of grilled zucchini and fresh pancetta. Everything gets wrapped in a layer of puff pastry, and you score it on top to make a lattice—like a little golden cage. The result? You get this mix of crispy pastry, tender chicken, and those salty, rich flavors from the pancetta all in one bite. Sometimes folks brush the inside with mustard or a soft mayo for a tangy kick, plus a sprinkle of white sesame seeds on top gives it an extra crunch and a toasty smell while it bakes. It’s not what you’d call a traditional Italian chicken recipe, but you’ll find these modern spins in Milan or Turin—places where cooks love playing with classic ingredients and new ideas.
Whether it's picnics, parties, or just because you want something different for dinner, Pollo in gabbia works for all of it. And here's the thing: you can serve it warm, when the moist chicken and golden pastry are just right, but it’s also fine at room temperature. Perfect for when you need an easy Italian chicken dish you can make ahead. The flaky crust keeps everything in, so even after slicing, you get neat pieces that don’t fall apart. The combo of baked chicken wrapped in zucchini and pancetta is really something. I mean, you’ve got earthiness from the zucchini, richness from the pork, and then that light, sweet note from the pastry itself. It’s a fun way to shake up your usual Italian baked chicken routine—no question about it. So if you’re into trying a Pollo in gabbia recipe that’s a little different, this one's definitely worth a spot on your list. Really really worth it, I gotta say.
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INGREDIENTS
- Chicken breast 18 oz (500 g)
- Zucchini 7 oz (200 g) - (8 slices)
- Smoked pancetta 1.8 oz (50 g) - (8 slices)
- Bay leaves 2 leaves
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the cage
- Puff pastry 8.1 oz (230 g) - rectangular
- Eggs 1
- Sesame seeds to taste
How to prepare Chicken in a cage
To prepare the chicken in a cage, start with the zucchinis: make sure they are quite long and wide, this way you will cover the chicken breast more easily. Wash them carefully, trim them, and cut 8 slices about 2-3 mm thick along the length with a knife or mandoline 1. Heat a grill, and once hot, place the zucchini slices on it 2. Cook on both sides for a few minutes until they are slightly charred and softened 3.
Now cut and debone the chicken breast: place the whole chicken breast on a cutting board and split it in half 4. Remove the y-shaped bone and feel along the cut side to ensure there are no remaining cartilage pieces. Salt 5, pepper, and oil 6 the chicken breasts to taste on both sides.
Massage the chicken breasts with your hands to evenly season the surface 7. Then wrap the chicken breasts alternating the grilled zucchini slices with slices of bacon 8. Face the pinker side of the bacon outward, so the chicken breasts will appear more colorful. In total, you should use about 4 slices of zucchini and 4 slices of bacon. Cover the chicken breasts on one side and then fold down the excess parts to cover the other side as well 9. You will need fairly long slices of zucchini and bacon; if they are shorter, cover one side first, turn the breast, and cover the other side with additional slices.
Wrap the stuffed chicken breasts with plastic wrap 10, tightening the wrap at the sides like a candy 11. This operation will help give the breasts a cylindrical shape. Then transfer them to the fridge and let them rest for 1 hour. Once wrapped in plastic wrap, you can let the chicken breasts rest overnight, so you can prepare them the evening before for the next day, giving the chicken a more regular shape. After this time, take a large pan, pour a drizzle of oil, and brown 1 peeled garlic clove with a couple of bay leaves 12.
Once the garlic is golden, take the chicken breasts you've been letting rest out of the fridge, remove the plastic wrap, and brown them in the pan on both sides over low heat for about 20 minutes 13. When cooked, let the chicken breasts cool on a rack, allowing the excess oil to drip off. In the meantime, prepare the cage: take a ready-made rectangular puff pastry roll, place it on a floured work surface, and briefly work it with the rolling pin 14. Then cut 1/3 lengthwise and divide the piece in half, creating 2 rectangles which will serve as the base for the cage 15.
Cut the rest of the puff pastry with the special lattice cutter, after dusting the roller with flour 16 or if you don't have the tool, you can cut strips of puff pastry about half a cm wide and cross them over the chicken like a lattice pie. Then place the stuffed chicken breast on the puff pastry base, beat an egg and, using a brush, brush the edges of the base. Then gently spread the puff pastry net you created over the chicken breasts 17. Finally, fold the excess net edges towards the base, sealing the 'cage' well 18.
Place the caged chicken breasts in a rectangular baking pan lined with parchment paper and now brush the surface with the beaten egg 19. Sprinkle the cage with white sesame seeds 20 and bake in a preheated static oven at 392°F for about 40 minutes. When the surface is well golden 21, let it cool slightly and then slice it. Your chicken in a cage is ready to be served and enjoyed even cold, perhaps accompanied by mustard or our fake mayonnaise!