Marbled Chicken with Gelatin in the Oven
An original, fragrant, and delicious appetizer! Perfect for celebrations! Marbled chicken with gelatin is oven-baked chicken fillet layered with bell peppers and olives. Once cooled, it turns into a unique and beautiful dish that will surely decorate your table.
Updated : 19 September, 2025
Easy
More than 1 hour.
Ingredients
850 grams
Chicken fillet
40 grams
Gelatin
20 milliliters
Water
150 grams
Bell pepper
75 grams
Olive
to taste
Salt
2 teaspoon
Paprika
2 teaspoon
Basil
0.5 teaspoon
Curry
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use bell peppers of different colors; I used half yellow and half red. Olives can be substituted for black olives.
Step 2
Wash and pat dry the chicken fillet. Slice lengthwise into strips about 0.6-0.8 inches (1.5–2 cm) thick.
Step 3
Mix the spices and seasonings (paprika, basil, curry, and black pepper). You can adjust amounts to taste.
Step 4
Combine the sliced chicken fillet with the spice mixture and gelatin. Add salt and a little water to help dissolve the gelatin.
Step 5
Mix well. Leave the chicken at room temperature for 1-1.5 hours so the gelatin swells and the meat absorbs the flavors.
Step 6
Wash and seed the bell peppers. Cut them lengthwise into medium strips.
Step 7
Use any baking dish. I used a rectangular silicone mold lined with a roasting sleeve (cut open at the top). Foil works too. Place one-third of the chicken fillet strips lengthwise at the bottom.
Step 8
Layer half of the bell pepper strips on top.
Step 9
Layer half of the bell pepper strips on top.
Step 10
Spread another third of the chicken fillet evenly on top.
Step 11
Repeat with the remaining peppers and olives.
Step 12
Cover with the last portion of chicken fillet.
Step 13
Fold the roasting sleeve over the top and secure the edges with clips.
Step 14
Bake in a preheated oven at 350°F (180°C) for 60-70 minutes until done.
Step 15
Let the chicken cool in the mold. Place a weight (like a bag of grains) on top so the gelatin sets evenly throughout. When cooled to room temperature, refrigerate for 10-12 hours.
Step 16
Remove the chilled chicken from the mold, discard the roasting sleeve, and invert onto a dish. Slice into portions and serve as a cold appetizer, garnished with vegetables and herbs. Enjoy!