Hey everyone, I hope you are having an incredible day. Today, I will show you a way to make a special dish, brad's stuffed chicken florentine. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Brad's stuffed chicken florentine is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Brad's stuffed chicken florentine is something which I’ve loved my entire life.
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. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- 1 cup prepared hollandaise sauce
- 1 lb asparagus spears
- 1 tsp Greek seasonings
- 1 tbs oil
- For the pasta
- 1 lb fettuccine
- 1 tbs olive oil
- 1 tbs Italian seasonings
- 1 tsp garlic powder
- 1/2 tsp sea salt
- For the chicken
- 5 boneless chicken breasts
- Lemon pepper
- 1 lg shallot, fine chop
- 5 Oz baby spinach, chopped
- 1 tbs minced garlic
- 1 tsp granulated chicken bouillon
- 15 Oz ricotta cheese
- Italian bread crumbs
- Lemon wedges
Be the first to review this recipe. Flatten chicken breasts, season with salt and pepper. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! The delicious Bertolli stuffed chicken florentine in marinara sauce recipe is satisfyingly simple - get ready to indulge.
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.
Kick up your Chicken Florentine a notch with this rich, mouth-watering meal. Made with creamy Ricotta, chopped spinach and five-cheese sauce, this entree is warm and creamy in. Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes.
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