Silesian-style Baked Chicken Breast

Ingredients

In this adaptation of Petto al forno to Silesian cuisine, we incorporate traditional Silesian ingredients and flavors. The original Italian dish is known for its simplicity and use of Italian herbs, while the Silesian version adds a unique twist with the use of local spices and ingredients. The Silesian-style Baked Chicken Breast is also typically served with traditional Silesian side dishes, which complement the flavors of the main dish. We alse have the original recipe for Petto al forno, so you can check it out.

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/2 cup (60g) flour 1/2 cup (60g) flour
• 2 eggs 2 eggs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the breadcrumbs, flour, paprika, caraway seeds, marjoram, salt, and pepper.
3. 3.
   In a separate bowl, beat the eggs.
4. 4.
   Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
6. 6.
   Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy.
7. 7.
   Serve the Silesian-style Baked Chicken Breast hot with your choice of traditional Silesian side dishes.

Treat your ingredients with care...

• Breadcrumbs — For a more traditional Silesian flavor, you can use homemade breadcrumbs made from Silesian rye bread.
• Caraway seeds — Toasting the caraway seeds before using them will enhance their aroma and flavor.
• Marjoram — Use fresh marjoram if available for a more vibrant taste.

Tips & Tricks

• For an extra crispy crust, you can double coat the chicken breasts by dipping them in the beaten eggs and breadcrumb mixture twice.
• Serve the Silesian-style Baked Chicken Breast with a dollop of sour cream or a squeeze of lemon for added flavor.
• If you prefer a spicier version, you can add a pinch of cayenne pepper to the breadcrumb mixture.
• To make the dish healthier, you can bake the chicken breasts instead of frying them before transferring them to the oven.

Serving advice

Serve the Silesian-style Baked Chicken Breast as the main course of a traditional Silesian meal. Accompany it with classic Silesian side dishes such as Kluski Śląskie (Silesian potato dumplings) and Kapusta Śląska (Silesian sauerkraut).

Presentation advice

Arrange the Silesian-style Baked Chicken Breast on a platter, garnished with fresh herbs such as parsley or dill. The golden crust and juicy chicken will make for an enticing presentation.