Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's stuffed chicken florentine. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Brad's stuffed chicken florentine is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Brad's stuffed chicken florentine is something which I’ve loved my whole life. They are nice and they look wonderful.
Gently pound so the chicken is easy to fill and seal. 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.
To begin with this recipe, we have to 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.
The ingredients needed to make Brad's stuffed chicken florentine:
- Get 1 cup prepared hollandaise sauce
- Prepare 1 lb asparagus spears
- Take 1 tsp Greek seasonings
- Get 1 tbs oil
- Prepare For the pasta
- Take 1 lb fettuccine
- Take 1 tbs olive oil
- Get 1 tbs Italian seasonings
- Make ready 1 tsp garlic powder
- Prepare 1/2 tsp sea salt
- Prepare For the chicken
- Make ready 5 boneless chicken breasts
- Prepare Lemon pepper
- Get 1 lg shallot, fine chop
- Make ready 5 Oz baby spinach, chopped
- Take 1 tbs minced garlic
- Make ready 1 tsp granulated chicken bouillon
- Prepare 15 Oz ricotta cheese
- Make ready 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.
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.
Stuffed peppers with meat and bulgur. Recipe courtesy of Giada De Laurentiis. If your usual chicken breast routine is starting to feel a little ho-hum, this simple recipe is sure to shake things up. Perfectly seared chicken breasts are nestled into a decadent cream sauce that's bolstered by mushrooms and spinach, making it a simple. Kick up your Chicken Florentine a notch with this rich, mouth-watering meal.
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