Easiest Way to Prepare Any-night-of-the-week Brad's stuffed chicken florentine

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, brad's stuffed chicken florentine. One of my favorites food recipes. For mine, I am going to 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. Searing the chicken seals in moisture, and the filling is bursting with flavor. Spinach, sun dried tomato, and gooey mozzarella provide a departure from ordinary chicken breasts.

Brad's stuffed chicken florentine is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Brad's stuffed chicken florentine is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Brad's stuffed chicken florentine:

1. Prepare prepared hollandaise sauce
2. Make ready asparagus spears
3. Make ready Greek seasonings
4. Take oil
5. Take For the pasta
6. Prepare fettuccine
7. Make ready olive oil
8. Prepare Italian seasonings
9. Prepare garlic powder
10. Make ready sea salt
11. Get For the chicken
12. Prepare boneless chicken breasts
13. Make ready Lemon pepper
14. Take lg shallot, fine chop
15. Get baby spinach, chopped
16. Prepare minced garlic
17. Make ready granulated chicken bouillon
18. Take ricotta cheese
19. Take Italian bread crumbs
20. Take Lemon wedges

Stir until cheeses are melted and everything is combined. Flatten chicken breasts, season with salt and pepper. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! Morales is the writer and recipe developer behind Poor Girl Eats Well.

Steps 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.

This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! Morales is the writer and recipe developer behind Poor Girl Eats Well. Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Recipe courtesy of Giada De Laurentiis.

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