Brad's stuffed chicken florentine. Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Searing the chicken seals in moisture, and the filling is bursting with flavor.
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. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! You can have Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you cook that.
Ingredients of Brad's stuffed chicken florentine
- You need 1 cup of prepared hollandaise sauce.
- Prepare 1 lb of asparagus spears.
- Prepare 1 tsp of Greek seasonings.
- You need 1 tbs of oil.
- It’s of For the pasta.
- You need 1 lb of fettuccine.
- You need 1 tbs of olive oil.
- Prepare 1 tbs of Italian seasonings.
- It’s 1 tsp of garlic powder.
- Prepare 1/2 tsp of sea salt.
- You need of For the chicken.
- It’s 5 of boneless chicken breasts.
- You need of Lemon pepper.
- Prepare 1 of lg shallot, fine chop.
- Prepare 5 Oz of baby spinach, chopped.
- Prepare 1 tbs of minced garlic.
- Prepare 1 tsp of granulated chicken bouillon.
- Prepare 15 Oz of ricotta cheese.
- It’s of Italian bread crumbs.
- You need of Lemon wedges.
Chicken Florentine Bake – chicken breasts stuffed on top with easy homemade spinach-artichoke dip, chopped sun-dried tomatoes, and baked to Brad's chicken florentine crepes. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those. Be the first to review this recipe. Stir until cheeses are melted and everything is combined.
Brad's stuffed chicken florentine instructions
- 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..
Flatten chicken breasts, season with salt and pepper. Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Recipe courtesy of Giada De Laurentiis. This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach.
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