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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's stuffed chicken florentine. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Gently pound so the chicken is easy to fill and seal.

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

To get started with this particular recipe, we must first prepare a few components. You can have 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. Prepare 1 cup prepared hollandaise sauce
  2. Prepare 1 lb asparagus spears
  3. Take 1 tsp Greek seasonings
  4. Prepare 1 tbs oil
  5. Get For the pasta
  6. Take 1 lb fettuccine
  7. Take 1 tbs olive oil
  8. Take 1 tbs Italian seasonings
  9. Take 1 tsp garlic powder
  10. Prepare 1/2 tsp sea salt
  11. Prepare For the chicken
  12. Make ready 5 boneless chicken breasts
  13. Get Lemon pepper
  14. Take 1 lg shallot, fine chop
  15. Take 5 Oz baby spinach, chopped
  16. Take 1 tbs minced garlic
  17. Get 1 tsp granulated chicken bouillon
  18. Take 15 Oz ricotta cheese
  19. Prepare Italian bread crumbs
  20. Prepare Lemon wedges

Once again, a crazy creation off the top of my head. Here is how you achieve that. Start by heating a fry pan on med low. Add spinach, bouillon, and a half cup water.

Instructions 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.

Start by heating a fry pan on med low. Add spinach, bouillon, and a half cup water. Uncover, and cook until liquid is almost completely reduced. Cut bottom third off of the asparagus. Step: Start by heating a fry pan on med low.

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