|Not the best picture, but the dish was a hit!|
I was going to do breaded and baked chicken too, so decided to "engineer" a solution to my dilemma. What I ended up doing was taking my Pyrex baking dish and lining it with foil. I then created two sections using heavy foil. On one side I would create my gratin and on the other I would bake the chicken.
Amazingly, it worked out perfectly. I came out with a very interesting and flavorful gratin featuring mozzarella and sauteed onion with a bit of garlic and my chicken baked beautifully. I couldn't have been more pleased. I only wish I'd managed to get a better photo of the dish before Michael dug into it.