Recipe of Award-winning Brad's stuffed chicken florentine

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's stuffed chicken florentine. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. This is a simple recipe that I cooked up myself.

Brad's stuffed chicken florentine is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Brad's stuffed chicken florentine is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular 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 can achieve that.

The ingredients needed to make Brad's stuffed chicken florentine:

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

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Instructions to make Brad's stuffed chicken florentine:

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.

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