Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, brad’s stuffed chicken florentine. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company.

Brad’s stuffed chicken florentine is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brad’s stuffed chicken florentine is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have brad’s stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you can achieve it.

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

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

This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish. This is my recipe for an Stuffed Chicken Florentine.

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.
8. Ready to serve and ENJOY!

Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish. This is my recipe for an Stuffed Chicken Florentine. Moist chicken and a creamy filling made this a terrific meal. Moist chicken and a creamy filling made this a terrific meal. Served along with my version of Puttanesca, it was terrific.

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