New Nordic Chicken Parmigiana

Ingredients

The New Nordic version of Chicken Parmigiana differs from the original Italian-American dish in several ways. Firstly, it utilizes locally sourced, seasonal ingredients commonly found in Nordic cuisine. Secondly, it incorporates traditional Nordic cooking techniques such as smoking and pickling to add depth of flavor. Lastly, it focuses on lighter and healthier preparations, reducing the use of heavy cheeses and oils. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 100g (3.5 oz) rye bread crumbs 100g (3.5 oz) rye bread crumbs
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• 100g (3.5 oz) smoked cheese, thinly sliced 100g (3.5 oz) smoked cheese, thinly sliced
• 200g (7 oz) cherry tomatoes, halved 200g (7 oz) cherry tomatoes, halved
• 1 tablespoon pickled red onions 1 tablespoon pickled red onions
• 1 tablespoon lingonberry jam 1 tablespoon lingonberry jam
• Fresh dill sprigs, for garnish Fresh dill sprigs, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 15g (3g sugars)
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the rye bread crumbs, chopped dill, thyme leaves, smoked paprika, sea salt, and black pepper.
3. 3.
   Dip each chicken breast into the beaten eggs, then coat with the rye bread crumb mixture, pressing gently to adhere.
4. 4.
   Heat a large ovenproof skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken breasts for 3-4 minutes on each side until golden brown.
5. 5.
   Remove the skillet from the heat and top each chicken breast with smoked cheese slices. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly.
6. 6.
   In a separate bowl, combine the cherry tomatoes, pickled red onions, and lingonberry jam.
7. 7.
   Serve the chicken breasts topped with the tomato mixture and garnish with fresh dill sprigs.

Treat your ingredients with care...

• Rye bread crumbs — For a gluten-free version, use gluten-free bread crumbs instead.
• Smoked cheese — If you can't find smoked cheese, you can substitute it with a mild, semi-hard cheese like Gouda or Cheddar.
• Pickled red onions — If you don't have pickled red onions, you can use thinly sliced raw red onions instead.
• Lingonberry jam — Lingonberry jam can be replaced with cranberry sauce or red currant jelly.

Tips & Tricks

• To add a smoky flavor, you can marinate the chicken breasts in a mixture of smoked salt, olive oil, and lemon juice for 1-2 hours before breading and cooking.
• For a lighter version, you can bake the breaded chicken breasts instead of pan-frying them.
• Serve the New Nordic Chicken Parmigiana with a side of roasted root vegetables or a fresh green salad for a complete meal.

Serving advice

Serve the New Nordic Chicken Parmigiana hot, straight from the oven, with the tomato mixture spooned over the top. Garnish with fresh dill sprigs for an extra touch of Nordic freshness.

Presentation advice

For an elegant presentation, place each chicken breast on a bed of lightly dressed mixed greens. Drizzle some lingonberry jam around the plate and garnish with additional fresh dill sprigs.