Zesty Lemon Chicken Modiga
Chicken Modiga is a delightful Italian-American dish that combines tender, lightly breaded chicken breasts with a vibrant lemon-wine sauce. The chicken is topped with prosciutto and melted provolone cheese, creating a perfect balance of flavors and textures. This recipe elevates the humble chicken breast to a restaurant-quality meal, perfect for impressing guests or treating yourself to a special dinner at home.
Equipment
- Large Skillet
- Meat mallet
- Shallow dishes for breading
- Cheese grater
- Zester
- Tongs
- Aluminum foil
Ingredients
Protein
- 4 Boneless, skinless chicken breasts 6-8 oz each [170-225g each]
- 4 slices Prosciutto thin slices
- 4 slices Provolone cheese
Breading
- 1 cup All-purpose flour [120g]
- 2 Eggs large, beaten
- 1 cup Seasoned breadcrumbs [120g]
Sauce
- 1/4 cup Unsalted butter [60g]
- 1/4 cup Extra-virgin olive oil [60ml]
- 1/2 cup Dry white wine [120ml]
- 1/4 cup Fresh lemon juice [60ml]
- 2 tablespoons Capers drained
- 1/4 cup Fresh parsley chopped [15g]
Seasonings
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken
- Place chicken breasts between plastic wrap and pound to an even 1/4-inch thickness.
- Season both sides of each chicken breast with salt, pepper, garlic powder, and Italian seasoning.
- Set up a breading station: Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge each chicken breast in flour, then egg, and finally breadcrumbs, shaking off excess at each step.
Cook the Chicken
- Heat 2 tablespoons each of butter and olive oil in a large skillet over medium-high heat.
- Cook breaded chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Work in batches if necessary.
- Transfer cooked chicken to a plate and tent with foil to keep warm.
Prepare the Sauce
- In the same skillet, add remaining butter and olive oil.
- Add white wine, lemon juice, and capers. Simmer for 2-3 minutes until slightly reduced.
- Stir in chopped parsley and remove from heat.
Assemble and Finish
- Preheat broiler.
- Place cooked chicken on a baking sheet.
- Top each piece with a slice of prosciutto and provolone cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
- Transfer chicken to serving plates and spoon the lemon-caper sauce over each piece.
- Garnish with additional parsley if desired and serve immediately.
Notes
This Chicken Modiga recipe offers a perfect balance of flavors with its crispy breaded exterior, savory prosciutto, melted provolone, and zesty lemon-caper sauce. The dish is relatively easy to prepare but delivers impressive results, making it suitable for both weeknight dinners and special occasions. Remember to adjust seasoning to taste and enjoy the harmonious blend of Italian-inspired flavors!
Notes
- Lighter Alternatives: For a healthier twist on this chicken modiga recipe, consider using whole-grain breadcrumbs or panko crumbs to add extra fiber. You can also opt for reduced-fat provolone cheese or skip the prosciutto to lower the saturated fat content.
- Ingredient Substitutions: If you prefer to avoid wine, substitute the dry white wine with equal parts chicken broth for a similar depth of flavor. For a creamier sauce, add a splash of heavy cream or half-and-half after reducing the sauce.
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled to room temperature before storing to maintain its texture.
- Reheating Tips: Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to keep the breading crisp. Avoid microwaving, as it can make the breading soggy.
- Fresh Ingredients: Using fresh lemon juice and freshly chopped parsley enhances the vibrant flavors of the sauce. Fresh ingredients make a noticeable difference in taste and aroma.
Quick Tips
- Crispier Chicken: To achieve an extra-crispy crust, double-coat the chicken by repeating the egg and breadcrumb steps in the breading process.
- Thickening the Sauce: If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with cold water and simmer until it reaches the desired consistency.
- Enhanced Flavor: Marinate the chicken in a mixture of lemon juice and Italian seasoning for 30 minutes before breading to infuse more flavor.
- Avoid Overcooking: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) without overcooking, keeping it juicy and tender.
Side Dish Suggestions
- Pasta: Serve the chicken over a bed of angel hair pasta tossed in garlic and olive oil to soak up the delicious lemon-caper sauce.
- Vegetables: Steamed asparagus or roasted Brussels sprouts complement the tangy flavors of the chicken modiga recipe.
- Salad: A fresh arugula salad with cherry tomatoes and a light vinaigrette adds a refreshing balance to the meal.
- Garlic Bread: Warm, crusty garlic bread is perfect for mopping up any extra sauce on your plate.
Nutritional Benefits
- High in Protein: The chicken provides a substantial amount of lean protein, essential for muscle repair and overall health.
- Healthy Fats: Olive oil and capers add heart-healthy monounsaturated fats and antioxidants.
- Vitamins and Minerals: Fresh lemon juice is rich in vitamin C, while parsley offers vitamins A and K.
- Fiber Boost: Opting for whole-grain breadcrumbs can increase the fiber content of the dish.
Serving Suggestions
- Portion Sizes: One chicken breast per serving is ample, especially when paired with hearty side dishes.
- Presentation Tips: Garnish each plate with lemon slices and a sprinkle of fresh parsley for a restaurant-quality look.
- Beverage Pairings: A crisp white wine like Pinot Grigio or a chilled glass of lemonade complements the citrus notes of the dish.
- Extra Sauce: Serve additional lemon-caper sauce on the side for those who love extra zest.
Meal Prep Tips
- Advance Prep: Bread the chicken ahead of time and store it in the refrigerator for up to 2 hours before cooking.
- Sauce Storage: The lemon-caper sauce can be made a day in advance and reheated gently on the stove.
- Freezing Instructions: Freeze uncooked, breaded chicken breasts separated by parchment paper for up to one month. Thaw in the refrigerator before cooking.
- Leftover Utilization: Slice leftover chicken and add it to salads or sandwiches for an easy lunch option.
Customization Ideas
- Gluten-Free Option: Use gluten-free flour and breadcrumbs to make the recipe suitable for those with gluten sensitivities.
- Dairy-Free Alternative: Substitute provolone cheese with a dairy-free cheese or omit it altogether, and use vegan butter in the sauce.
- Vegetarian Version: Replace chicken with thick slices of eggplant or tofu. Adjust cooking times accordingly.
- Add Vegetables: Incorporate sautéed mushrooms or spinach into the sauce for extra nutrients and flavor.
- Spice Level: Add a pinch of red pepper flakes to the sauce if you prefer a bit of heat.
- Herb Swaps: Experiment with different herbs like fresh basil or thyme to personalize the flavor profile.
