Recipe: Perfect Brad's stuffed chicken florentine

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Brad's stuffed chicken florentine. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. Florentine Stuffed Chicken. this link is to an external site that may or may not meet accessibility guidelines.

Brad's stuffed chicken florentine Tasty chicken florentine stuffed peppers make a hearty low carb and gluten free dinner. A simple dish packed full of the flavour of spinach and cheese. Add chicken, a few Italian spices and you have a family favourite dinner. you can cook Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's stuffed chicken florentine

  1. It's 1 cup of prepared hollandaise sauce.
  2. Prepare 1 lb of asparagus spears.
  3. Prepare 1 tsp of Greek seasonings.
  4. Prepare 1 tbs of oil.
  5. It's of For the pasta.
  6. Prepare 1 lb of fettuccine.
  7. Prepare 1 tbs of olive oil.
  8. Prepare 1 tbs of Italian seasonings.
  9. Prepare 1 tsp of garlic powder.
  10. Prepare 1/2 tsp of sea salt.
  11. You need of For the chicken.
  12. You need 5 of boneless chicken breasts.
  13. Prepare of Lemon pepper.
  14. It's 1 of lg shallot, fine chop.
  15. It's 5 Oz of baby spinach, chopped.
  16. You need 1 tbs of minced garlic.
  17. You need 1 tsp of granulated chicken bouillon.
  18. Prepare 15 Oz of ricotta cheese.
  19. You need of Italian bread crumbs.
  20. Prepare of Lemon wedges.

The Chief Taster called this a hearty main course but that's probably because I. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! Recipe courtesy of Giada De Laurentiis. Sprinkle the chicken with salt and pepper.

Brad's stuffed chicken florentine instructions

  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..

Dredge the chicken in the flour to coat lightly. Spinach and Mushroom Stuffed Chicken Breasts. This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.