How to Make Award-winning Brad's stuffed chicken florentine

Brad's stuffed chicken florentine. Searing the chicken seals in moisture, and the filling is bursting with flavor. Spinach, sun dried tomato, and gooey mozzarella provide a departure from ordinary chicken breasts. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.

Everyone loves this and it can be wonderful for company. If using whole chicken breasts, butterfly and pound them evenly first. If using cutlets, leave them as they are.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, brad's stuffed chicken florentine. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Brad's stuffed chicken florentine is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Brad's stuffed chicken florentine is something which I have loved my entire life. They are nice and they look wonderful.

Searing the chicken seals in moisture, and the filling is bursting with flavor. Spinach, sun dried tomato, and gooey mozzarella provide a departure from ordinary chicken breasts. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.

To get started with this recipe, we must first prepare a few components. You can cook brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you can achieve that.

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

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

Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Recipe courtesy of Giada De Laurentiis. 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.

Steps 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..

Our most trusted Stuffed Chicken Florentine recipes. Reviewed by millions of home cooks. 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.

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