Recipe of Brad's stuffed chicken florentine in 19 Minutes for Beginners

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, brad's stuffed chicken florentine. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine 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 have to first 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. Make ready 1 cup prepared hollandaise sauce
2. Take 1 lb asparagus spears
3. Get 1 tsp Greek seasonings
4. Make ready 1 tbs oil
5. Prepare For the pasta
6. Make ready 1 lb fettuccine
7. Take 1 tbs olive oil
8. Make ready 1 tbs Italian seasonings
9. Get 1 tsp garlic powder
10. Make ready 1/2 tsp sea salt
11. Get For the chicken
12. Get 5 boneless chicken breasts
13. Prepare Lemon pepper
14. Make ready 1 lg shallot, fine chop
15. Get 5 Oz baby spinach, chopped
16. Get 1 tbs minced garlic
17. Take 1 tsp granulated chicken bouillon
18. Make ready 15 Oz ricotta cheese
19. Take Italian bread crumbs
20. Make ready 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.

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.

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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