Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's stuffed chicken florentine. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Brad's stuffed chicken florentine is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. 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:
- Get 1 cup prepared hollandaise sauce
- Take 1 lb asparagus spears
- Make ready 1 tsp Greek seasonings
- Prepare 1 tbs oil
- Make ready For the pasta
- Take 1 lb fettuccine
- Take 1 tbs olive oil
- Prepare 1 tbs Italian seasonings
- Get 1 tsp garlic powder
- Take 1/2 tsp sea salt
- Take For the chicken
- Take 5 boneless chicken breasts
- Prepare Lemon pepper
- Prepare 1 lg shallot, fine chop
- Make ready 5 Oz baby spinach, chopped
- Prepare 1 tbs minced garlic
- Make ready 1 tsp granulated chicken bouillon
- Get 15 Oz ricotta cheese
- Take Italian bread crumbs
- Make ready Lemon wedges
Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness. Sprinkle with salt and pepper to taste. Combine the margarine with the basil filling. Recipe courtesy of Giada De Laurentiis.
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.
Stuffed Chicken Florentine recipe: Try this Stuffed Chicken Florentine recipe, or contribute your own. Fiorentino's Chef Cesar showing you the secrets to preparing the perfect stuffed chicken breast. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com.
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