Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's stuffed chicken florentine. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.
Brad's stuffed chicken florentine is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Brad's stuffed chicken florentine is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Brad's stuffed chicken florentine:
- Take 1 cup prepared hollandaise sauce
- Make ready 1 lb asparagus spears
- Prepare 1 tsp Greek seasonings
- Take 1 tbs oil
- Prepare For the pasta
- Get 1 lb fettuccine
- Take 1 tbs olive oil
- Make ready 1 tbs Italian seasonings
- Make ready 1 tsp garlic powder
- Make ready 1/2 tsp sea salt
- Take For the chicken
- Prepare 5 boneless chicken breasts
- Get Lemon pepper
- Prepare 1 lg shallot, fine chop
- Prepare 5 Oz baby spinach, chopped
- Prepare 1 tbs minced garlic
- Take 1 tsp granulated chicken bouillon
- Make ready 15 Oz ricotta cheese
- Take Italian bread crumbs
- Take Lemon wedges
Stuffed Chicken Florentine recipe: Try this Stuffed Chicken Florentine recipe, or contribute your own. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Pour pasta sauce over and around chicken.
Steps to make Brad's stuffed chicken florentine:
- 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
- Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings.
- Preheat oven to 425.
- 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.
- 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.
- 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.
- 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.
Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Be the first to review this recipe. Stir until cheeses are melted and everything is combined. Flatten chicken breasts, season with salt and pepper.
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