Bosnian-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, our Bosnian adaptation incorporates local ingredients and flavors. We use a blend of Bosnian cheeses, such as Travnik cheese and Livno cheese, and serve the dish with traditional Bosnian side dishes like ajvar and kajmak. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) Bosnian tomato sauce 1 cup (240ml) Bosnian tomato sauce
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs 2 eggs
• 1/2 cup (50g) grated Travnik cheese 1/2 cup (50g) grated Travnik cheese
• 1/2 cup (50g) grated Livno cheese 1/2 cup (50g) grated Livno cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 15g (7g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Flatten the chicken breasts to an even thickness using a meat mallet.
3. 3.
   Season the chicken breasts with salt and pepper.
4. 4.
   In separate bowls, place the flour, beaten eggs, and breadcrumbs.
5. 5.
   Dip each chicken breast into the flour, then the beaten eggs, and finally coat with breadcrumbs.
6. 6.
   Heat olive oil in a large skillet over medium heat.
7. 7.
   Cook the breaded chicken breasts for about 3-4 minutes on each side until golden brown.
8. 8.
   Transfer the chicken breasts to a baking dish.
9. 9.
   Pour the Bosnian tomato sauce over the chicken breasts.
10. 10.
    Sprinkle the grated Travnik cheese and Livno cheese over the sauce.
11. 11.
    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
12. 12.
    Serve hot with ajvar and kajmak on the side.

Treat your ingredients with care...

• Chicken breasts — To ensure even cooking, flatten the chicken breasts to an even thickness before breading.
• Bosnian tomato sauce — Use a high-quality Bosnian tomato sauce or make your own by simmering tomatoes, onions, garlic, and spices until thickened.
• Travnik cheese and Livno cheese — Grate the cheese just before using to ensure maximum flavor and meltability.
• Ajvar — Ajvar is a traditional Bosnian roasted red pepper and eggplant relish. It adds a tangy and smoky flavor to the dish.
• Kajmak — Kajmak is a creamy dairy product similar to clotted cream. It adds richness and a velvety texture to the meal.

Tips & Tricks

• For a crispier coating, you can double-bread the chicken breasts by dipping them in the egg and breadcrumbs twice.
• If you can't find Bosnian cheeses, you can substitute with a combination of mozzarella and feta cheese.
• Serve the Chicken Parmigiana with a side of Bosnian pita bread or crusty bread to soak up the delicious tomato sauce.
• Feel free to add a sprinkle of dried oregano or basil on top of the cheese for extra flavor.
• Leftovers can be refrigerated and reheated in the oven for a quick and tasty meal.

Serving advice

Serve the Bosnian-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh parsley or basil leaves for a pop of color. Accompany the dish with a side of ajvar and kajmak, and enjoy with a glass of Bosnian red wine.

Presentation advice

To present the dish beautifully, place the Chicken Parmigiana on a large serving platter. Arrange the ajvar and kajmak in small bowls on the side. Sprinkle some chopped fresh herbs over the chicken for an elegant touch. Serve with warm bread and a bottle of Bosnian wine for a complete dining experience.