Macedonian-Style Chicken Parmigiana

Ingredients

In this Macedonian adaptation of Chicken Parmigiana, we incorporate traditional Macedonian herbs and spices to infuse the dish with Mediterranean flavors. The tomato sauce is enhanced with Macedonian spices like paprika and cumin, giving it a unique twist. Additionally, we use a blend of Macedonian cheeses, such as Kashkaval and Feta, to add a distinct creaminess and tanginess to the dish. 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 (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 cup (100g) grated Macedonian Kashkaval cheese 1 cup (100g) grated Macedonian Kashkaval cheese
• 1/2 cup (50g) crumbled Macedonian Feta cheese 1/2 cup (50g) crumbled Macedonian Feta cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 6g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. 3.
   Season the flour with dried oregano, dried thyme, paprika, cumin, salt, and pepper.
4. 4.
   Dredge each chicken breast in the seasoned flour, then dip it into the beaten eggs, and coat it with breadcrumbs.
5. 5.
   Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for about 3-4 minutes on each side until golden brown.
6. 6.
   Transfer the chicken breasts to a baking dish and pour the tomato sauce over them.
7. 7.
   Sprinkle the grated Kashkaval cheese and crumbled Feta cheese on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before breading them to ensure they cook evenly.
• Tomato sauce — If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.

Tips & Tricks

• For an extra crispy crust, double coat the chicken breasts by repeating the breading process.
• Serve the Macedonian-Style Chicken Parmigiana with a side of fresh Greek salad for a complete Mediterranean meal.
• If you can't find Macedonian cheeses, you can substitute them with other Mediterranean cheeses like Mozzarella and Parmesan.
• To make the dish healthier, you can bake the breaded chicken instead of frying it.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven to maintain the crispy texture.

Serving advice

Serve the Macedonian-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Present the dish by placing a chicken breast on each plate, generously spooning the tomato sauce over it, and sprinkling the melted cheese on top. Add a few basil leaves as a final touch for an appealing presentation.