Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's stuffed chicken florentine. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! Chicken breasts stuffed with spinach florentine. This Brad's stuffed chicken florentine recipe is a good start, simple to prepare and also scrumptious.
Brad's stuffed chicken florentine is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Brad's stuffed chicken florentine is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first 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:
- Make ready 1 cup prepared hollandaise sauce
- Make ready 1 lb asparagus spears
- Prepare 1 tsp Greek seasonings
- Get 1 tbs oil
- Make ready For the pasta
- Prepare 1 lb fettuccine
- Make ready 1 tbs olive oil
- Take 1 tbs Italian seasonings
- Get 1 tsp garlic powder
- Make ready 1/2 tsp sea salt
- Get For the chicken
- Take 5 boneless chicken breasts
- Take Lemon pepper
- Make ready 1 lg shallot, fine chop
- Get 5 Oz baby spinach, chopped
- Take 1 tbs minced garlic
- Prepare 1 tsp granulated chicken bouillon
- Get 15 Oz ricotta cheese
- Take Italian bread crumbs
- Take Lemon wedges
If you're the individual that wants the recipe information, then this is the right website page. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish!
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.
Serve with your favorite shaped pasta, if desired. Once again, a crazy creation off the top of my head. We all seem to be lover's of Spinach Artichoke Dip these days so here's a recipe to stuff your chicken breasts with it! YUMMY, I tried it last night for the first time and had to share it with you. I found the recipe on the wrapper of some "Gardens of Atlantis Spinach Artichoke Dip" I purchased a.
So that is going to wrap this up for this exceptional food brad's stuffed chicken florentine recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
