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Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's stuffed chicken florentine. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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.
Brad's stuffed chicken florentine is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Brad's stuffed chicken florentine is something that I have loved my entire life.
To begin 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 that.
Materials for making of Brad's stuffed chicken florentine:
- Make ready 1 cup prepared hollandaise sauce
- Prepare 1 lb asparagus spears
- Prepare 1 tsp Greek seasonings
- Take 1 tbs oil
- Prepare For the pasta
- Prepare 1 lb fettuccine
- Make ready 1 tbs olive oil
- Get 1 tbs Italian seasonings
- Get 1 tsp garlic powder
- Get 1/2 tsp sea salt
- Get For the chicken
- Make ready 5 boneless chicken breasts
- Prepare Lemon pepper
- Take 1 lg shallot, fine chop
- Prepare 5 Oz baby spinach, chopped
- Make ready 1 tbs minced garlic
- Prepare 1 tsp granulated chicken bouillon
- Prepare 15 Oz ricotta cheese
- Get Italian bread crumbs
- Make ready Lemon wedges
Be the first to review this recipe. Stir until cheeses are melted and everything is combined. Flatten chicken breasts, season with salt and pepper. Chicken breasts stuffed with spinach florentine.
Guide 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.
Stuffed peppers with meat and bulgur. Recipe courtesy of Giada De Laurentiis. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Pour pasta sauce over and around chicken.
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