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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.
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Composition for Brad's stuffed chicken florentine:
- Provide 1 cup of prepared hollandaise sauce
- Prepare 1 lb of asparagus spears
- Make ready 1 tsp of Greek seasonings
- Take 1 tbs of oil
- You need of For the pasta
- Require 1 lb fettuccine
- Need 1 tbs olive oil
- Prepare 1 tbs Italian seasonings
- Give 1 tsp - garlic powder
- Give 1/2 tsp for sea salt
- Need For the chicken
- Make ready 5 - boneless chicken breasts
- Give for Lemon pepper
- Get 1 of lg shallot, fine chop
- Prepare 5 Oz for baby spinach, chopped
- Prepare 1 tbs - minced garlic
- Require 1 tsp - granulated chicken bouillon
- Prepare 15 Oz ricotta cheese
- Provide for Italian bread crumbs
- Provide Lemon wedges
Stuffed Chicken Florentine recipe: Try this Stuffed Chicken Florentine recipe, or contribute your own. Be the first to review this recipe. Stir until cheeses are melted and everything is combined. Flatten chicken breasts, season with salt and pepper.
Brad's stuffed chicken florentine process:
- 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.
Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Pour pasta sauce over and around chicken.
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