Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's stuffed chicken florentine. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brad's stuffed chicken florentine is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Brad's stuffed chicken florentine is something that I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook 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
- Prepare 1 lb asparagus spears
- Prepare 1 tsp Greek seasonings
- Prepare 1 tbs oil
- Make ready For the pasta
- Get 1 lb fettuccine
- Make ready 1 tbs olive oil
- Make ready 1 tbs Italian seasonings
- Prepare 1 tsp garlic powder
- Prepare 1/2 tsp sea salt
- Prepare For the chicken
- Prepare 5 boneless chicken breasts
- Take Lemon pepper
- Get 1 lg shallot, fine chop
- Make ready 5 Oz baby spinach, chopped
- Prepare 1 tbs minced garlic
- Get 1 tsp granulated chicken bouillon
- Prepare 15 Oz ricotta cheese
- Make ready Italian bread crumbs
- Prepare Lemon wedges
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Be the first to review this recipe. Stir until cheeses are melted and everything is combined.
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.
Flatten chicken breasts, season with salt and pepper. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket.
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