{"id":716,"date":"2025-09-06T05:42:05","date_gmt":"2025-09-06T09:42:05","guid":{"rendered":"https:\/\/blog.casapaceegioia.com\/blog\/?post_type=cp_recipe&p=716"},"modified":"2025-09-08T10:32:43","modified_gmt":"2025-09-08T14:32:43","slug":"tagliata-di-pollo","status":"publish","type":"cp_recipe","link":"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/tagliata-di-pollo\/","title":{"rendered":"Tagliata di Pollo"},"content":{"rendered":"

Matt is the grill master at our house so he brings you this delicious recipe that is a spring to fall favorite at our house. It’s on local menus year-round though.
\nWe enjoyed it on a warm summer evening with a Reb\u00f3l sparkling ros\u00e9<\/a> made by Matteo at VerSer.<\/h2>\n

Ingredients<\/h3>\n
\n
300<\/span> g<\/span> Chicken Breast – Boneless Skinless<\/span><\/div>\n
300<\/span> g<\/span> Baby Arugula – Rocket – Roquette – Ruchetta – Rugula<\/span><\/div>\n
100<\/span> g<\/span> Parmesan Cheese <\/span><\/div>\n
20<\/span> g<\/span> Finely Chopped Pistachios (Optional)<\/span><\/div>\n
Balsamic Glaze<\/span><\/div>\n
Italian Extra Virgin Olive Oil<\/span><\/div>\n
Salt<\/span><\/div>\n
Black Pepper<\/span><\/div>\n
Dried Thyme<\/span><\/div>\n
Dried Oregano<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

If using a wood fired or charcoal grill, start it now. \u00a0A nice hot grate makes a beautiful sear pattern on your chicken breast meat. \u00a0While the grill heats up, start getting everything else prepped. \u00a0If you are using a grill pan or gas grill you can wait a bit. \u00a0But you want a good sear and because the chicken is cut thin, it will cook quickly so a little hotter is better.<\/p>\n<\/p>\n<\/div>\n<\/div>\n

Preparing the Chicken<\/div>\n
\n
\n

Tagliata means cut in Italian. \u00a0When you see it on the menu it means you are going to be eating good! \u00a0<\/p>\n

Ask your butcher to slice the breast scallopini style, but a little thicker. \u00a0You want three or four slices per breast half depending on size. \u00a0<\/p>\n

If you are slicing these yourself, slice lengthwise into thinner layers. \u00a0Don’t be concerned if the shapes are strange or there are some irregularities. \u00a0You are going to cut it again after it is cooked (tagliata).\u00a0<\/p>\n

Season with salt, pepper and for our house we add thyme and oregano.
Because it is going on the grill I like to add a little olive oil spray. \u00a0I would not rub the chicken with oil. \u00a0If you don’t have a way to lightly coat, omit it. \u00a0Set the chicken aside and work on the rest of the ingredients.<\/p>\n<\/div>\n<\/div>\n

Cherry Tomatoes<\/div>\n
\n
\n

I prefer Datterini for their brightness and acidity. \u00a0But any small beautiful tomato will work. \u00a0Depending on your preference, halve or quarter. \u00a0Or if you prefer, cut them smaller. \u00a0After all, you are going to eat it, you should have it how you like it.\u00a0<\/p>\n<\/div>\n<\/div>\n

Parmesan – Parmigiano Reggiano<\/div>\n
\n
\n

Here in Italy recipes often have QB for the amount. \u00a0QB is quanto basta. \u00a0Literally, “quantity enough” but in this instance it is how much cheese do you want to add. \u00a0It is one of the last things that goes on this dish. \u00a0Shave the cheese off your wedge and quit when you have the right amount for you. \u00a0<\/p>\n<\/div>\n<\/div>\n

Balsamic Reduction<\/div>\n
\n
\n

A balsamic reduction adds the sugar needed to tie this salad together. \u00a0It is still a nice salad without it, but spend a few minutes reducing some nice balsamic vinegar over medium heat. \u00a0When it begins to thicken watch it closely so you do not end up with balsamic brittle. \u00a0When it coats a spoon, you are ready. \u00a0Remove from the heat. \u00a0<\/p>\n

Or check your market for balsamic glaze. \u00a0Basically the same thing, with a lot less work and no balsamic brittle.<\/p>\n<\/div>\n<\/div>\n

Arugula – Rocket – etcetera etcetera<\/div>\n
\n
\n

Baby arugula or fully grown adult arugula is usually available pre-washed in a bag in the refrigerated section of the market. \u00a0Our neighbor has a patch growing in his yard. \u00a0It requires washing and drying, but if you get a chance, try it fresh. \u00a0Once it is cleaned or you have open-end the bag, it is ready and so are you to begin.<\/p>\n<\/div>\n<\/div>\n

Time to cook!<\/div>\n
\n
\n

Take the prepared chicken to the grill and get started. \u00a0As we discussed before you are looking for sear and since this is chicken, you want it cooked through. \u00a0These slices will cook rather quickly. \u00a0On my wood fired grill it seems to be around 4 minutes for the sear side and only a couple more to ensure doneness. \u00a0Your results will vary. \u00a0<\/p>\n

Take the chicken off the grill, rest for a few minutes and cut into bite size pieces. \u00a0This is the tagliata. \u00a0 Divide the chicken into “portions”<\/p>\n<\/div>\n<\/div>\n

Assembly<\/div>\n
\n
\n

On a large plate, place a thin layer of arugula. \u00a0Drizzle with a tiny bit of olive oil. \u00a0Place half of one portion of chicken on the arugula. \u00a0Add more arugula than the first layer to your second layer. \u00a0Drizzle with oil, add remaining chicken. \u00a0Cover the chicken with another layer of arugula and drizzle with oil. \u00a0You have now put oil on this salad three times… \u00a0Be careful not to over do it. \u00a0Over this layer, a tiny bit of salt and pepper.<\/p>\n

Add the tomato, shave the parmesan, drizzle balsamic and if you happen to have some pistachios, you could add a few bits to the top.<\/p>\n

Buon appetito! \u00a0The recipe is simple and fast to make if you are not reading the instructions. \u00a0I know it should not take a tome to make a salad, but this recipe has a few quirks that require explanation. And I just don’t think “cut chicken\/cook chicken\/cut chicken\/build salad\/eat” does it justice…<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":719,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-716","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nTagliata di Pollo - Blog e Gioia<\/title>\n<meta name=\"description\" content=\"Tagliata di Pollo. 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