Brad's stuffed chicken florentine
Brad's stuffed chicken florentine

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's stuffed chicken florentine. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. Florentine Stuffed Chicken. this link is to an external site that may or may not meet accessibility guidelines.

Brad's stuffed chicken florentine is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Brad's stuffed chicken florentine is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's stuffed chicken florentine:
  1. Take 1 cup prepared hollandaise sauce
  2. Get 1 lb asparagus spears
  3. Make ready 1 tsp Greek seasonings
  4. Get 1 tbs oil
  5. Take For the pasta
  6. Get 1 lb fettuccine
  7. Make ready 1 tbs olive oil
  8. Take 1 tbs Italian seasonings
  9. Make ready 1 tsp garlic powder
  10. Take 1/2 tsp sea salt
  11. Make ready For the chicken
  12. Take 5 boneless chicken breasts
  13. Take Lemon pepper
  14. Get 1 lg shallot, fine chop
  15. Get 5 Oz baby spinach, chopped
  16. Take 1 tbs minced garlic
  17. Get 1 tsp granulated chicken bouillon
  18. Prepare 15 Oz ricotta cheese
  19. Take Italian bread crumbs
  20. Get Lemon wedges

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Steps to make Brad's stuffed chicken florentine:
  1. Start by heating a fry pan on med low. Add 1 tsp oil. Add shallots. sauté 4 minutes. Stir often. Add spinach, bouillon, and a half cup water. Cover and cook 5 minutes. Uncover, and cook until liquid is almost completely reduced. Remove from heat. Mix in ricotta cheese. Set aside
  2. Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings.
  3. Preheat oven to 425.
  4. Butterfly chicken breasts. Pound with a mallet to even out thickness. Sprinkle inside of chicken with lemon pepper. Evenly divide cheese mixture and stuff chicken breasts with it. Fold back closed and place in a baking dish. Cover tops with bread crumbs.
  5. Place chicken and asparagus in oven at the same time. Bake 25 minutes. After that turn on broiler for about 5 minutes to brown the bread crumbs. Watch carefully while broiling.
  6. Bring 4 qts water to a boil. Add fettuccine. Cook to al dentè. Drain and rinse with hot water. Return to pot. Add oil and spices. Toss to coat.
  7. When all is done, plate pasta. Place chicken on top. Squeeze a lemon wedge over the top of everything. Place asparagus on top of chicken. Drizzle with hollandaise sauce. Serve immediately. Enjoy.

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