Chicken Suitcases Perugina
Unleash your inner chef with this irresistible Chicken Suitcases Perugina recipe, a delightful Italian-inspired dish that combines tender chicken breasts stuffed with savory prosciutto, sautéed spinach, and gooey mozzarella cheese. Each "suitcase" is perfectly seasoned, coated in a crispy Parmesan-breadcrumb crust, and baked to golden perfection. The recipe balances convenience with sophistication—prepared in just 50 minutes—making it ideal for family dinners or special occasions. Serve these crispy, cheesy chicken bundles with fresh lemon wedges for a zesty finish, and pair them with a crisp salad or roasted vegetables to complete the meal. Indulge in a restaurant-quality culinary experience right in your own kitchen! Keywords: chicken suitcases Perugina, stuffed chicken recipe, Italian-inspired dinner, crispy baked chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 4 pieces Prosciutto slices
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 cup Breadcrumbs
- 2 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 large Eggs
- 0.5 cup Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with 1 tablespoon of olive oil and set it aside.
Place the chicken breasts on a cutting board and use a sharp knife to butterfly each breast. Do not cut all the way through; leave about 1/4 inch intact to form a 'suitcase' for the filling.
Season both sides of the chicken breasts with salt, black pepper, and dried oregano.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and spinach, cooking for 2-3 minutes until the spinach is wilted and fragrant. Set aside to cool slightly.
Lay one slice of prosciutto on one side of each butterflied chicken breast. Top the prosciutto with about 2 tablespoons of the sautéed spinach and 2 tablespoons of shredded mozzarella cheese. Fold the other half of the chicken breast over the filling and secure the edges with toothpicks if needed.
Prepare a breading station with three shallow bowls: Place the flour in the first bowl, whisk the eggs in the second bowl, and mix the breadcrumbs and Parmesan cheese in the third bowl.
Dip each stuffed chicken breast into the flour, coating lightly. Next, dip into the whisked eggs, allowing any excess to drip off. Finally, coat evenly with the breadcrumb mixture.
Place the breaded chicken suitcases into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The crust should be golden and crispy.
Remove the baked chicken suitcases from the oven and let them rest for 5 minutes. Carefully remove any toothpicks, if used, before serving.
Serve warm with lemon wedges on the side for added brightness. Pair with a crisp salad or roasted vegetables for a complete Italian-inspired meal.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1909 mg | 83% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
