Ultimate Way to Cook Perfect Brad's stuffed chicken florentine

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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. It is, however, based on some pretty standard Greek/Italian dishes.

Brad's stuffed chicken florentine Split the filling mixture in half. This Florentine Butter Chicken recipe gets its flavor from browned cultured butter and a splash of lemon juice. Get the recipe at Food & Wine. You can make Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's stuffed chicken florentine

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

Be the first to rate & review! 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.

Brad's stuffed chicken florentine step by step

  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..

Served along with my version of Puttanesca, it was terrific. You'll be a hero (or heroin) to your guests when you serve them. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes. Be the first to review this recipe. Stir until cheeses are melted and everything is combined.

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