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Before you jump to Brad's stuffed chicken florentine recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to brad's stuffed chicken florentine recipe. To make brad's stuffed chicken florentine you need 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brad's stuffed chicken florentine:
- Provide 1 cup prepared hollandaise sauce
- Get 1 lb asparagus spears
- Provide 1 tsp Greek seasonings
- You need 1 tbs oil
- Get For the pasta
- Prepare 1 lb fettuccine
- Provide 1 tbs olive oil
- Use 1 tbs Italian seasonings
- Use 1 tsp garlic powder
- Get 1/2 tsp sea salt
- Take For the chicken
- Provide 5 boneless chicken breasts
- Get Lemon pepper
- Prepare 1 lg shallot, fine chop
- Get 5 Oz baby spinach, chopped
- Provide 1 tbs minced garlic
- Provide 1 tsp granulated chicken bouillon
- You need 15 Oz ricotta cheese
- Provide Italian bread crumbs
- Get 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 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.
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