Best Chicken Suitcases Perugina Recipes

PERUVIAN CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

CHICKEN WITH PERUVIAN CHILE SAUCE

Steps:

• For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
• For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
• In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
• Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

VEAL SUITCASES PERUGINA

Steps:

• Lay a sheet of plastic wrap out on a work surface. Place a piece of veal on the plastic, and cover with another sheet of plastic. Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick. Repeat with remaining pieces. (The butcher could also do this step.)
• Lay the veal out on the work surface. Top each piece with a slice of prosciutto and then a slice of cheese. Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks. You should have nice little flat pachages about 3 by 2 inches. Sprinkle both sides of the veal with salt and pepper, to taste. Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess.
• Heat the butter and oil in a large skillet over medium-high heat. When the butter foam subsides, add the meat and brown on both sides, turning as necessary. Reduce the heat if necessary to keep the veal from burning. When the packages are golden brown, transfer them to a heated plate.
• Add the Marsala to the pan juices and stir well to release the browned bits on the bottom of the pan. Reduce the heat to low, return the veal to the pan, and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through. Return the veal to the heated plate. Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened.
• To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person. Serve immediately.

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

CHICKEN SUITCASES PERUGINA

Steps:

• Pound chicken between plastic wrap to thin (about 1/8 inch thick).
• Top each piece of chicken with a slice of prosciutto and a piece of cheese.
• Fold the chicken over to completely enclose the prosciutto and cheese and secure with toothpicks.
• Sprinkle both sides with salt and pepper.
• Dredge chicken packages in flour.
• Heat butter and oil in a large skillet and brown chicken packages on both sides until golden.
• Transfer chicken to a plate.
• Add the Marsala or broth to the skillet and stir to release the browned bits on the bottom of the pan.
• Add lemon juice and parsley.
• Increase heat and cook sauce for 1 minute until slightly thickened.
• Remove toothpicks from chicken and return to skillet and heat through.
• Serve.