Poulet au four à la chapelure et au caciocavallo

Ingrédients

• 1 chicken
• 1 onion
• few parsley leaves
• 1 carrot
• 1 celery
• 2 lemons
• 120 g (4oz) grated Caciocavallo cheese
• 2 cups of bread crumbs
• origan
• extra virgin olive oil
• coarse salt
• salt and pepper

Préparation

1. 1

   Make a vegetable stock.

2. 2

   clean and cut the chicken in pieces

3. 3

   Cook over medium heat for half an hour

4. 4

   prepare a sauce with copious extra virgin olive oil, salt, pepper, plenty of oregano and freshly squeezed lemons

5. 5

   place the cooked chicken in the bowl with the marinate

6. 6

   Take a piece of chicken at a time and put it in the grated Caciocavallo cheese. Press the cheese with your fingers to the chicken so that it sticks. Then put it in bread crumbs for breading.

7. 7

   Place the pieces of breaded chicken in a baking dish. Add a little oil and bake for half an hour in a preheated oven at 180 ° (350F). Serve