Hi, I am Clara. Today, I’m gonna show you how to prepare brad’s stuffed chicken florentine recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s stuffed chicken florentine Recipe
Brad’s stuffed chicken florentine is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Brad’s stuffed chicken florentine is something that I have loved my whole life.
To get started with this recipe, we must 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:
- Get 1 cup prepared hollandaise sauce
- Take 1 lb asparagus spears
- Take 1 tsp Greek seasonings
- Get 1 tbs oil
- Make ready For the pasta
- Get 1 lb fettuccine
- Make ready 1 tbs olive oil
- Prepare 1 tbs Italian seasonings
- Prepare 1 tsp garlic powder
- Take 1/2 tsp sea salt
- Make ready For the chicken
- Get 5 boneless chicken breasts
- Get Lemon pepper
- Get 1 lg shallot, fine chop
- Prepare 5 Oz baby spinach, chopped
- Prepare 1 tbs minced garlic
- Make ready 1 tsp granulated chicken bouillon
- Make ready 15 Oz ricotta cheese
- Take Italian bread cbs
- Make ready Lemon wedges
Instructions 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 cbs.
- 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 cbs. 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.
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