Brad's stuffed chicken florentine. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. Florentine Stuffed Chicken. this link is to an external site that may or may not meet accessibility guidelines.

Brad's stuffed chicken florentine Great recipe for Brad's stuffed chicken picatta. Saw this and had to cook it. Of course I put my own twist on it. You can cook Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's stuffed chicken florentine

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

Have your chicken breasts already butterflied. Sprinkle chicken with salt, pepper, and garlic powder. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! Fiorentino's Chef Cesar showing you the secrets to preparing the perfect stuffed chicken breast.

Brad's stuffed chicken florentine instructions

  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..

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. Feasting - stuffed roast chicken with herbs.