Cutting Board and Chef’s Knife For trimming, slicing, and prepping chicken, prosciutto, and parsley.
Meat Mallet or Rolling Pin To pound chicken breasts evenly, ensuring uniform thickness and even cooking.
Shallow Bowls or Dishes (x3) For the breading station: one for flour, one for eggs, and one for breadcrumbs.
Large Skillet or Sauté Pan (Oven-Safe Preferred) For browning the breaded chicken and preparing the wine-butter sauce.
Medium Saucepan To simmer and reduce chicken broth, white wine, or any additional sauce.
Baking Dish or Casserole (9x13-inch recommended) For assembling and baking the chicken with cheese, sauce, and prosciutto.
Tongs For turning and transferring the chicken pieces safely and efficiently.
Spatula or Wooden Spoon To stir and scrape the sauce and prevent burning.
Measuring cups and spoons For precise measurement of liquids, cheese, and seasonings.
Grater To freshly grate Parmesan or provolone cheese for maximum flavor.
Aluminum foil To cover the baking dish if needed, helping the cheese melt without over-browning.
Oven Mitts For safe handling of hot pans and dishes from oven to table.
Serving Platter To present the finished Chicken Modiga attractively at the table.
