Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's stuffed chicken florentine. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.

Brad's stuffed chicken florentine is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brad's stuffed chicken florentine is something which I’ve loved my entire life.

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 it.

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

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

Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket. Visit CalorieKing to see calorie count and nutrient data for all portion sizes.

Steps 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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